New Orleans Magazine July 2013 by Renaissance Publishing

July 2013 VOLUME 47 NUMBER 10 Editor Errol Laborde Managing Editor Morgan Packard Art Director Eric Gernhauser Associate Editors Haley Adams and

Lauren LaBorde Contributing Editor Liz Scott Monaghan Food Editor Dale Curry Dining Editor Jay Forman Wine and Spirits Editor Tim McNally Restaurant Reporter Robert Peyton Home and Garden Editor Bonnie Warren Intern Shannon Donaldson SALES MANAGER Shannon Smith Senior Account Executive Jonée Daigle Ferrand Account Executives Erica Northcott Adams,

Maegan O’Brien Sales Assistant Erin Maher Azar Web/Production Manager Staci Woodward McCarty Production Designers Sarah George, Casey Hano,

Antoine Passelac Web Editor Haley Adams Chief Executive Officer Todd Matherne President Alan Campell Executive VICE PRESIDENT/Editor-in-Chief Errol Laborde Executive Assistant Kristi Ferrante Distribution Manager Christian Coombs SUBSCRIPTIONS Erin Duhe

WYES DIAL 12 STAFF (504) 486-5511 Executive Editor Beth Arroyo Utterback Managing Editor Aislinn Hinyup Associate Editor Robin Cooper Art Director Jenny Dascenzo Hronek

NEW ORLEANS MAGAZINE Printed in USA A Publication of Renaissance Publishing 110 Veterans Memorial Blvd., Suite 123 Metairie, LA 70005 (504) 828-1380 Subscription Hotline:

(504) 828-1380 ext. 251 or fax: (504) 828-1385

Online at www.MyNewOrleans.com

New Orleans Magazine (ISSN 0897 8174) is published monthly by Renaissance Publishing, LLC., 110 Veterans Blvd., Suite 123, Metairie, LA 70005; (504) 8281380. Subscription rates: one year $19.95; Mexico, South America and Canada $48; Europe, Asia and Australia $75. An associate subscription to New Orleans Magazine is available by a contribution of $40 or more to WYES-TV/Channel 12, $10.00 of which is used to offset the cost of publication. Also available electronically, on CD-ROM and on-line. Periodicals postage paid at Metairie, LA, and additional entry offices. POSTMASTER: Send address changes to New Orleans Magazine, 110 Veterans Blvd., Suite 123, Metairie, LA 70005. Copyright 2012 New Orleans Magazine. No part of this publication may be reproduced without the consent of the publisher. The trademark New Orleans and New Orleans Magazine are registered. New Orleans Magazine is not responsible for unsolicited manuscripts, photos and artwork even if accompanied by a self-addressed stamped envelope. The opinions expressed in New Orleans Magazine are those of the authors and do not necessarily reflect the view of the magazine managers or owners.

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CONTENTS 7.13 VOL. 47 NO. 10

TOP FEMALE ACHIEVERS

BEST NEW RESTAURANTS PAGE

PAGE

FEATURES 80 Best New restaurants: the Class of ’13 Eight of the best of the newest, plus those too new to review. by Jay Forman, Tim McNally and Robert Peyton

88 Top Female achievers Fifteen profiles as chosen by New Orleans Magazine by Minh Dang, Judi Russell and Megan Snider

IN EVERY ISSUE ON THE COVER “Best New Restaurant,” Mariza, Ian Schnoebelen and Laurie Casebonne. JEFFERY JOHNSTON PHOTOGRAPH

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8 12 14 135 136

INSIDE speaking out Editorial, plus a Mike Luckovich cartoon JULIA STREET Questions and answers about our city Try This “Investigating the Hair Blowout Trend” STREETCAR “Sorrow Along the Bayou”

SPEAKING OUT PAGE

THE SCOOP PAGE

CONTENTS

PERSONA PAGE

THE BEAT 20 22 25 26 28 30 32

MARQUEE Entertainment calendar PERSONA Burlesque producer and performer Trixie Minx newsbeat “Something New in Tremé” Biz ”Marine firms ride waves of demand from Big Oil” Education “Are Principals Being Judged Fairly?” HEALTH “Salmonella: A Heated Discussion” HEALTHBEAT The latest news in health from New Orleans and beyond 34 newsbeat “Assessing an Inspector” 36 Crime FIghting “Learning from Terrilynn Monette” 38 newsbeat “Adding Up a Cultural Economy”

LOCAL COLOR 40 44 45 48 50 52 54 56

THE SCOOP More than 10 ways to stay cool music “The Music According to Gwen Thompkins” Read & Spin A look at the latest CDs and books CAST OF CHARACTERS “John Preble: Guardian of Abita Springs’ whimsical museum” MODINE’S NEW ORLEANS “When Bathing Suits Are Too Small” Joie d’Eve “Sister Act” CHRONICLES “A Hotel Called Pontchartrain” HOME Timothy Fields’ Federal-style home

TABLE TALK PAGE

THE MENU 62 64 66 70 72

table talk ”More Than Just Brunch” restaurant insider “Three New Eateries to Try” FOOD Fast recipes for warm days LAST CALL The Rickey cocktail DINING GUIDE

DIAL 12 D1 In 2018 New Orleans will mark its 300th anniversary! WYESTV is pleased to be called your Tricentennial Station, becoming your guide in celebrating three centuries of our great city. This July 4th, America celebrates 237 years! In honor of our country’s Independence Day, WYES will bring viewers a full day of educational and entertaining programs celebrating our great country. On Thurs., July 25 at 7 p.m.,“Reshaping a Greater New Orleans: Criminal Justice” explores the question,“Do we need fewer judges in the New Orleans Criminal Justice System?” 6

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MODINE PAGE

MUSIC PAGE

IN SID E

Why So Many New Restaurants?

omeone recently as k ed me why there

are so many new restaurants in New Orleans. The simple answer is to confess that I don’t know, but why let ignorance stand in the way? Since this is our Best New Restaurants issue, here are some guesses. 1) People are eating out more. Especially in households where all the adults work, it’s often easier to eat out than to fix a meal. That can get pricy but not so much more than fixing a meal from scratch. The experience lacks the comforts of home, but dining out can be time and cost efficient, plus there are no dishes to wash. 2) Tourism. We are blessed with an active tourist economy and that helps justify some of the newer high-end restaurants, the sort of places that might be a once a year special occasion places for us, but that draw visitors every day for whom being here is already a special occasion. 3) Opportunities for Ethnics. The restaurant business can provide a quicker path to assimilation. Dining is the one business where having an ethnic identity is actually an advantage. Look around your neighborhoods. There are likely eateries that are Middle Eastern, Vietnamese, Chinese, Mexican, Central American and, no blarney, Irish pubs. Where the Creoles and Sicilians pioneered, others have moved in. 4) Opportunities for 40-somethings. To that whole generation of New Orleanians (many of whom are from elsewhere) food service offers an opportunity for recognition and advancement. The work is hard, very hard, but it also provides prestige and recognition. For someone trying to make a name for him or herself those are good things to have. 5) Pizza. I once asked a restaurant executive why so many places were making pizza. He said because it’s inexpensive to make so the profit margin is very high. Yet it’s a fun food for which there’s a large demand. Have you noticed there are more pizza places than ever, plus some mainstream restaurants have added their own pizza ovens? At places such as Domenica, pizza is even high-end. Another advantage: For those who don’t feel like leaving home, it’s one food with a precedent for delivery service. During the month after Hurricane Katrina, as the recovery crept along, success was often measured by restaurant openings. An accounting firm or a lawyer’s office could reopen its doors and no one would notice. A restaurant reopening was big news. For all the reasons above there’s a special place in our lives for dining out. Fortunately, our plates are full.

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On the web Chef Cody Carroll of Hot Tails Restaurant in New Roads, La., was recently crowned the King of Louisiana Seafood at the Louisiana Seafood Cook-Off in May 2013. The event was part of the New Orleans Wine & Food Experience and featured 10 chefs from around the state. You can find a full recap of the event plus recipes for the top three dishes at MyNewOrleans.com. Happy cooking! Have a question about the new website? Email all comments to Web Editor Haley Adams at haley@myneworleans.com.

Exclusively Online: Award-Winning Daily Blogs Mondays:

The Editor’s Room: Editor-in-Chief Errol Laborde, three-time winner of the Alex Waller Award for print journalism, offers his take on the Big Easy, the state of Louisiana and the changing times. Named “Best Local Blog” by the Press Club of New Orleans. Tuesdays:

Morgan Packard, managing editor for New Orleans Magazine, and Annie Drummond, whom MyNewOrleans.com stole from Ohio, tagteam weekly columns on the different ways to enjoy life in our city.

Wednesdays:

After Hours: Nightlife savant and New Orleans Press Club award-winner Ian McNulty gives us the scoop on what to do when the sun goes down. You know, when he can get out of bed to write about it. Also... Nola Newbie: MyNewOrleans.com’s new web editor, Haley Adams, chronicles her adventures as a New Orleans resident. Thursdays:

Haute Plates: Our very own gastronome, Robert Peyton, offers the real dish on local dining. Also … Happy Hour: The yang to Mr. Peyton’s yin, Tim McNally, acclaimed wine judge and food writer, expounds on wine, cocktails and other draughts. Fridays:

Joie d’Eve: Eve Kidd Crawford, who has won awards from the Press Club of New Orleans and the Society of Professional Journalists, writes about what it means to be a family in New Orleans.

Visit MyNewOrleans.com to see photographs and articles, even before they hit the newsstands. Enjoy our archived articles, leave us a comment or sign up for our newsletter.

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SPEAKIN G O U T

Mississippi River Gulf Outlet Misgivings Learning from “Mr. Go” ED. NOTE: This

month we present a guest editorial written by Robert A. Thomas, Director of Loyola University’s Center for Environmental Communication, and Kevin McCaffrey, owner of e/Prime Media.

“The MR. GO took two years to plan, two years to close, and 50 years to debate!” – Junior Rodriguez, former St. Bernard Parish President

RGO?

Mr.

Go?

spite

the rhetoric following hurricanes Katrina and Rita, the average citizen still has only a vague notion of the Mississippi River Gulf Outlet – why it exists, its economic significance to the Port of New Orleans, its impact on the ecosystem, why it makes our region vulnerable and how it affects the unique culture of St. Bernard Parish. It has always been seen by sportsmen as a pariah. In the 1950s, they recognized that it might change their fishing and hunting habits. The MRGO was sized for post-World War II Victory Ships. No one knew (or shared) that containerized shipping was looming. Who knew the ships’ wakes, coupled with subsidence and debilitating increased salinity, would widen the MRGO from its original 650 feet to over 2,000 feet? Who knew the 40-mile wide zone of storm surge absorbing salt marsh, so productive for our fisheries, would thin and weaken? In the absence of disaster, people tend to stay their normal course. We seem to have several dominant, yet independent, approaches to our lives. If we’re in a profit mode, we tend to protect the status quo and accept the least interruption of our modus operandi – don’t tinker with my good thing. If we’re in a political mode, we don’t think beyond the election cycle, and our myopia enables policy makers their own myopia: to ignore or dissemble hard facts proven by science again and again. And what about forward thinkers? They may be people with their backs against the wall – with options precipitously narrowing – or maybe they’re the rare, special group that judges risk in lives against risk in dollars. It is worthwhile to reflect on the evolution of coastal science. Sherwood Gagliano, the scientist who first revealed our delta’s geomorphology, measuring and predicting its rate of loss, has observed that before the 1970s, most coastal science focused on the exploitation of natural resources. That continues today, but coastal ecology and restorative sciences now concern themselves in dealing with the waning coastal ecosystem and the post-Macondo blowout response of coastal organisms. Day-by-day it becomes more apparent that we live in a region where business and political leaders publicly minimize the value of scientific knowledge. At times, the ignored scientific knowledge could arguably have saved people’s lives. 12

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Our documentary, MRGOing, Going, Gone (working title), will premier this fall on WYES-TV, Ch. 12. Begun 10 years ago, our intent was to alert the public – again – about the potential consequences posed to Greater New Orleans by the MRGO. Then, catastrophically, Katrina happened, and we no longer have to foretell that story. The documentary will walk the viewer through pre- and post-Katrina concerns and attitudes of St. Bernard activists and politicians, the Port of New Orleans and its clients, the U.S. Army Corps of Engineers and a bevy of concerned citizens. We attempt to show how the human error argument could continue to exist in spite of a plethora of warnings, while Mother Nature clearly, predictably, suffered. Armed with the testimony of activists and engineers, some involved for many decades, what’s the potential application for lessons learned about the MRGO as suggested in the documentary? What is done is done, the MRGO is closed to navigation and the Port of New Orleans currently enjoys record years. We must arm ourselves with the lessons of history to address other chronic challenges along our coast. How do we resolve issues associated with: the Houma Navigation Canal or the Barataria Waterway; reconnecting Bayou LaFourche with the Mississippi River; diversions versus dredging along the river; rerouting the shipping mouth of the river, Morganza to the Gulf levees; and possibly the most difficult of all, connected to all of those challenges, climate change and sea-level rise – topics summarily dismissed by many of our elected leaders. Have we learned?

A N O R I G I N A L © M I K E L U C K O V I C H C A R T O O N F O R N E W O R L EA N S M A G AZI N E

JULIA STREET

W IT H P O Y D R AS THE PARROT

T H E P U R S U IT T O A N S W E R E T E R N A L Q U E STI O N S

Built in 1906, the old McFadden Mansion has been home to Christian Brothers Academy since 1960.

Dear Poydras and Julia, For years I have wondered about the mansion that sits in City Park, not too far from the Casino and the Dueling Oaks. Is it still a private home? John Banks N ew O rle a ns

In 1909, Fred Bertrand built a five-bedroom home near City Park and, a decade later, sold the home to William Harding McFadden. The new owner renovated and expanded the dwelling, turning it into a seven-bedroom, 11-bath mansion. Among the home’s amenities were a ballroom, trophy room, drawing rooms and a marble-lined indoor pool, and McFadden and his wife prided themselves on their elaborate gardens. Relations with neighboring City Park were generally good, with McFadden eventu14

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ally becoming an honorary member of the park’s board of directors. McFadden was a generous but occasionally difficult neighbor. The same man who paid for park improvements, including a stone bridge near his home, objected when the park sought to replace a popular statue that had broken. His reason? He and Mrs. McFadden had an identical statue, depicting the Unfortunate Boot, in their own garden. According to Historic City Park New Orleans, McFadden’s gardens were located on park property. The park and McFadden eventually reached a compromise with McFadden, getting a 99-year land lease in exchange for four other parcels of land. As time went on, McFadden became increasingly bothered by his lack of privacy. In 1943,

he sold to City Park his mansion, three additional houses, a greenhouse and four acres of land. Until the ’40s, the McFadden mansion served as a U.S. Department of Agriculture Louisiana Southern Forest Experiment Station. The following decade it was the Sam Barthe school, a boys’ primary school emphasizing athletics and self-reliance. When Barthe surrendered his lease in 1959, the mansion endured a rough year in which it was vandalized and suggested future uses – ranging from mayoral residence to hospital to chicken farm – were bandied about. Eventually the Christian Brothers Academy, a Roman Catholic school educating boys in grades five through seven, became their new lessees. Since 1960, the old McFadden Mansion has been

Win a Court of Two Sisters Jazz Brunch or Lunch at the Rib Room Here is a chance to eat, drink and listen to music, and have your curiosity satiated all at once. Send Julia a question. If we use it, you’ll be eligible for a monthly drawing for one of two Jazz Brunch gift certificates for two at The Court of Two Sisters in the Vieux Carré. To take part, send your question to: Julia Street, c/o New Orleans Magazine, 110 Veterans Blvd., Suite 123, Metairie, LA 70005 or email: Errol@MyNewOrleans.com. This month’s winners are: Don Burnham, New Orleans; and Mike Fitzwilliam, Picayune, Miss.

P hotograph C O urtesy T H E H I S T O R I C N E W O R L E A N S C O L L E C T I O N

home to Christian Brothers. Dear Julia, One of my fondest childhood memories was having my picture taken at the old Audubon Zoo. I think the photographer was there forever. There was a raggedy-looking stuffed bear he used as a prop. I remember the shabby bear but I can’t remember much about the photographer. Do you or Poydras remember who he was and how long he and that grubby bear worked at the park? Andy Brown M e t a irie

Andy, Poydras didn’t realize that the bear was stuffed. He used to try to talk to the animal, but his feelings were hurt because he thought the bear was just ignoring him. With this new information Poydras feels better. Photographer Meyer Tischler (1894-1985) was an Audubon Park institution

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from 1949 until the early ’80s. His stuffed bear, quite literally loved to pieces by generations of squirming youngsters, joined him in ’58. Tischler, a native of Austria, came to America at age 10. Dropping out of school in the seventh grade, he worked as a fruit peddler and employee in a jewelry factory before trying his hand at photography. For years he traveled the country, taking pictures at circuses and fairs. Tischler first visited New Orleans in 1921, but returned to stay in ’49. The bear’s name, life dates and birthplace are unknown. When a TimesPicayune reporter interviewed Tischler in 1983, the photographer recalled that, in ’58, he had traveled to New Jersey and commissioned a taxidermist to

prepare said bear. Dear Julia, Back in the early 1970s, the television series “Longstreet” was shot here. It didn’t last long and, so far as I know, isn’t available on video. The title character was blind and lived on Chartres Street, but I don’t know the exact address. Do you remember the series? Heather Goosent Mandeville

Created and produced by Stirling Silliphant, the pilot film and 23-episode crime drama ran on the ABC network. James Franciscus (below left) starred as an insurance investigator who sought to find who had set the bomb that blinded him and killed his wife. Although a few episodes that featured martial artist Bruce Lee are available on home video, the full series has been released only as Region 2 DVDs for the Japanese market. The desire to see the full series again is bittersweet. “Longstreet” showed the city in a flattering, but everyday light at a time the city was undergoing tremendous change. While other television shows occasionally visited

New Orleans for cliché-filled theme episodes, “Longstreet” dared to be different. The main building, patio and slave quarters of 835 Chartres St. figured prominently in the series, as did the International Trade Mart. The ITM building is now abandoned, but there, in its heyday, was where Longstreet’s friend, Duke, had his office. The Chartres Street property, Longstreet’s home, is one of a set of three adjacent and nearly identical townhouses built circa 1820 for owner Francois Dusuau de la Croix. In addition to using the property for location shots, Paramount created replica sets in Hollywood. In April 1972, Spring Fiesta included 835 Chartres St. on its Vieux Carré home tour. Dear Julia, Are you familiar with the shrimp platforms at Manila Village? How long were they around and who started the

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dried shrimp business? Alison Hendreckse Ma d is onville

Manila Village was a company town, built on shrimp drying platforms located about 20 miles southeast of Lafitte. The Quong Sun Company, a Chinese exporter, established the shrimp processing venture in 1873. Damaged by Hurricane Betsy, Manila Village was abandoned in the mid-1960s. Manila Village was home to the practice of the “Dancing of the Shrimp.” Shrimp was cooked in salted water then spread on elevated platforms until thoroughly air-dried. The cooked crustaceans were then raked into piles. Music played as workers tread upon the shrimp, crushing the brittle shells but not harming the dried flesh. When the dancing was done, the shrimp were placed in large sieves so shell fragments – heads, tails, etc. – could be sepa-

rated from the shrimp meat, which was then packed into barrels for shipment. Around 1920, shrimp processing was mechanized, rendering the shrimp dancers obsolete. Dear Julia, I know that excursion boats once ran regularly between Mandeville and the south shore but were there any vehicular ferries in the lake trade? Lisette Jones New Orleans

During the 1920s and ’30s, the Lake Transit Company operated at least two excursion steamers that conveyed pedestrians and automobiles between West End and the Northshore towns of Madisonville and Mandeville. The Ozone was the smaller of the vessels; her steel-hulled big sister was the steamer Susquehanna. A one-way trip took two hours. Along the way, passengers could eat or dance

while being entertained with live music. By the 1930s, the heyday of the lake excursion boats drew to a close. Personal cars could cross the lake by bridge in a fraction of the time the same trip had taken by boat, and shorter travel times meant that families could reach their daytrip destinations more quickly and enjoy longer visits without having to rush to board a boat for the day’s only return trip to New Orleans.

Julia on TV

Look for the Julia Street question on “Steppin’ Out,” every Friday at 6:30 p.m. on WYES/Channel 12. The show features reviews, news and features about the New Orleans entertainment scene. Viewers who can answer Julia’s weekly question can call in for prizes. Tell ’em you read about the show in New Orleans Magazine.

THEBEAT MARQUEE

PERSONA

BIZ

EDUCATION

HEALTH

CRIME FIGHTING

NEWS

PERSONA:

Trixie Minx PAGE 22

Dancer Trixie Minx produces three separate burlesque shows: Fleur de Tease, Burlesque Ballroom and Creole Sweet Tease.

GREG MILES PHOTOGRAPH

myneworleans.com

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T HE BE A T OUR

MARQUEE

T O P P I C K S O F T H E M O N T H’S E V E N T S BY

LAUREN

LABORDE

B-Day AT THE ESSENCE FESTIVAL

In 2013 Beyoncé’s massive empire continued to grow with an HBO documentary, lucrative endorsement deals, a lip-syncing scandal that gained lots of press and an explosive Super Bowl halftime performance suspiciously followed by a power outage. The pop juggernaut returns to the scene of Superbowl XLVII to headline the Essence Festival, which features a slate of local and national R&B, pop and hip-hop stars. Other artists include Maxwell, New Edition, Charlie Wilson, Janelle Monae, Jill Scott and Beyoncé’s sister Solange. The festival also hosts free “empowerment sessions” at the Ernest N. Morial Convention Center lead by politicians, religious leaders, entertainers and others. The festival takes place July 4-7. Information, EssenceFestival.com

National Anthems

From Johannesburg to New Orleans comes Africa Umoja, a spirited musical celebration of indigenous South African sounds. The 40-plusperson cast –including dancers, singers and musicians – performs Todd Twala and Thembi Nyandeni’s show, conceived as a colorful pageant of South African history to educate the country’s youth. More concert than traditional musical with a narrative through-line, the show depicts vignettes of South African life, many during the apartheid era. The show, which has a home at Johannesburg’s nonprofit Victory Theatre, has been hailed for the performers’ infectious energy. Africa Umoja runs at the Mahalia Jackson Theater for the Performing Arts July 9-14. Information, MahaliaJacksonTheater.com

Libation Celebration

Tales of the Cocktail, which has travelled to Vancouver and in April stops in Buenos Aires, returns for its flagship festival in New Orleans. This year’s event features seminars on everything from Parisian drinks in the 1920s to what cooks can teach bartenders, plus a new slate of tasting events including ones pairing premium spirits and craft beers and another deconstructing the gin and tonic. There is also the usual dinners, competitions, certification courses, tasting rooms and more. The festival is July 17-21. Information, TalesOfTheCocktail.com

Through July 14. “To Paint and Pray: The Art and Life of William R. Hollingsworth Jr.;” Ogden Museum of Southern Art. Information, OgdenMuseum.org July 6-Sept. 22. “Tank

“To Paint and Pray: The Art and Life of William R. Hollingsworth Jr.,” Through July 14

Drama: Deliberations from the Wet Grave;”

Contemporary Arts Center. Information, cacno.org July 11-27. The New Orleans Shakespeare Festival at Tulane presents Romeo and Juliet; Tulane’s Lupin Hall. Information, NewOrleansShakespeare. Tulane.edu

July 11-14. Tulane Summer

Lyric presents A Little Night Music; Tulane’s Dixon Hall. Information, SummerLyric. Tulane.edu July 11-14. San

the Bulls; various locations. Information, NolaBulls.com July 11. Comedian

Pete Holmes, Tipitina’s. Information, Tipitinas.com July 12-14. Bastille Day

Fermin en Nueva Orleans, featuring the Running of

in New Orleans; various locations. Information,

Pete Holmes, July 11

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Le Petit Théâtre’s executive director Cassie Worley

CURTAINS UP After a major renovation that was not without controversy, Le Petit Théâtre’s long-awaited return is finally near. The full season, which includes Lombardi, Hair, Golda’s Balcony, Death of a Salesman and Joseph and the Amazing Technicolor Dreamcoat, doesn’t begin until September, but the theater hosts a “lagniappe production” of Nora and Delia Ephron’s Love, Loss and What I Wore, directed by Carl Walker, July 19-28. The theater’s executive director Cassie Worley, a longtime arts educator, actress and former Le Petit board president, talks about the production. Why did you choose this show? When we

were looking at productions for the reopening of the season, I was intrigued by Love, Loss and What I Wore because I had seen it in New York on an off-Broadway stage. It’s a very simple production – it’s five women

AF-NewOrleans.org July 13. New Orleans

Beatles Festival; House of Blues. Information, HouseofBlues.com

CRAIG MULCAHY PHOTOGRAPH

SPOTLIGHT

sitting on stools doing a reading. In our season we’re doing Death of a Salesman and Lombardi, and those are kind of male-heavy. Wouldn’t it be nice to have a woman show? ... It’s not just a women’s show, but I could see groups of women coming and having a good time connecting. What’s the idea behind a “lagniappe production”? The idea was ...

what show will be sort of the easiest to be the first one in our theater as we get used to the lights and the staging? And we thought, this one’s … very small, very manageable, intimate, elegant. And it gives us, the people behind the scenes running the theater, a chance to welcome an audience and get used to the flow of the theater and the space that we’re sharing [with Dicky Brennan’s Tableau restaurant] That’s why we called it lagniappe: it’s not billed under our season shows, it’s a smaller extra.

do with Le Petit that’s different from the past? I’m very excited

Sensational Shape Shifters in concert; Mahalia Jackson Theater for the Performing Arts. Information, MahaliaJacksonTheater. com July 25-28. The New Movement presents The

Plant and the

and this board and I are really committed to what can we do for the community. For more information on the show and the theater, visit LePetitTheatre.com.

Megaphone Marathons improv comedy festival; Café Istanbul. Information, TNMComedy.com

Summerfest; Old U.S. Mint. Information, fqfi.org/ SatchmoSummerfest

Night; New Orleans Art District. Information, NewOrleansArtsDistrict.com

July 30. “American Idol”

Live; UNO Lakefront Arena. Information, Arena.uno.edu

New Orleans; various locations. Information, CoolinaryNewOrleans.com

Aug. 1-4. Satchmo

Aug. 3. White Linen

about our community engagement and our educational outreach program. We’re going to be bringing in stu-

What do you want to

July 17. Robert

dents from schools that don’t have arts programs, and they’re going to be taking classes in the theater as part of their curriculums. Le Petit hasn’t done that in the past,

Aug. 1-31. COOLinary

“American Idol,” July 30 Robert Plant, July 17

myneworleans.com

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T HE BEA T

PERSONA

At a Glance

Age: “I am an (19)80s

child” Profession: Burlesque producer and performer Born/Raised: Miami, Fla. Resides: St. Roch Family: Mr. Minx with our dog Zeus, a black Labrador. I am trying to train him to be in the show, but he’s not doing well. He is more of a cheerleader than a performer. My parents are Mama Minx and Poppa Minx; my sister is Pixie Minx; my brother is Bro Bro Minx. Education: I graduated from Miami Palmetto Senior High School; I then went to New World School of the Performing Arts, also in Miami, for three years. Favorite book: Alice in Wonderland Favorite movie: Drop Dead Gorgeous. Part of the reason is because I see certain parallels to the arts – specifically competition, the ridiculousness of it. Favorite TV show: I don’t have one that is currently on TV, but I like “Monk.” Favorite food: Cheese. Any type of cheese Favorite restaurant:

My husband and I have a standing date at La Peniche on Sunday mornings. Favorite music/musi-

Trixie Minx T

he room was properly seductive : low , hushed red-hued lighting, red velvet curtains, and free-flowing libations

– all a set piece to beguilingly ease people into the right mood. It was the night of “The Big Gateaux Show” at the Royal Sonesta Hotel, an event presented by the New Orleans Wine & Food Experience combining burlesque, champagne and desserts. It was something that would attract one of the city’s top burlesque performers and producers Trixie Minx,

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cians: That’s just not fair! I honestly work with so many musicians and get used to their music. In my personal time I listen to anything that puts a smile on my face and makes me want to dance, from bad pop to punk to classic jazz; I’m all over the place. Favorite vacation spot:

I love Costa Rica: specifically the East Coast. I also love visiting New York. It’s not a relaxing place to be, but it’s the epicenter for dance and culture. Hobby: I really don’t have time with all I’m doing. However, I do like riding my bike with my dog; trying to do Pilates; and I’m an avid scrapbooker! GREG MILES PHOTOGRAPH

herself resplendent in a shimmering, beaded, cream gown accessorized with two oversized feather fans. Later in the night, Minx and her other burlesque performers kept the crowd enraptured with their art of the tease. Minx arrived in New Orleans in 2001. She and her husband moved from Nashville, Tenn. (with a brief stop in Austin, Texas) after an injury to her foot ended her career as a ballet dancer. It was tough, she says, because she had been a ballerina all of her life. The couple had fallen in love with New Orleans when they visited only a few months earlier for Jazz Fest, and like their own love, their affection for the city was love at first sight. “In other cities you reside, in New Orleans you live,” she says. The city has loved them back as Trixie Minx and her productions – Fleur de Tease, Burlesque Ballroom and Creole Sweet Tease – have become a part of the cultural scene. Performing with the New Orleans Bingo! Show has made her a household name as well. What does this Trixie have planned next? A true minx never tells. When was Trixie Minx born? In December 2005, technically. I was booked to do a show in town and I didn’t have a name. I was a tassel twirler, so I knew I wanted something with alliteration, with a “T.” So I knew I was going to be a Trixie – and that sort of fits my personality. But I still needed a last name. While a photographer was taking promotional pictures for the show, he stopped to say, “Looking at you reminds me of a line in an old movie … ‘The crazy minx!’” How did you start doing burlesque? At first I didn’t want to do it. I had seen a couple of shows – I enjoyed them, but I didn’t think there was much performance or artistry. The local shows I had seen were done on a small scale and I was used to working in a ballet where you had a theater, orchestra, a stage manager, lights; I was used to that environment. To see burlesque in a bar, well, I had a little bit of a snooty attitude. I had friends at the time who were in burlesque – one of whom is a famous singer, she was in opera; the other was a professional ballroom dancer; while another was a college student going to school with my husband. These were educated women who had done burlesque and were insisting that I do it. Saying I was a myneworleans.com

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good fit. However, it literally took me going to Paris and seeing the Moulin Rouge and the Crazy Horse, where I saw burlesque could be more than just one girl on stage. It opened my eyes to it being a stage production. In Paris, I fell in love with what burlesque was. Tell us about the shows you produce in New Orleans. I currently run three different shows: Fleur de Tease is more of a vaudeville, variety revue – those shows tend to have story lines, themes, usually involving circus arts. I have been doing it for seven years. It is usually at One Eyed Jack’s. Burlesque Ballroom is a modern interpretation on a classic Bourbon Street burlesque show. This show has been going on three and half years at Irvin Mayfield’s Jazz Playhouse. Creole Sweet Tease: Is a show I developed with Jayna Morgan and Gerald French. The show is basically a historical burlesque show, making the music, dancing and costuming line up with the 1900s, late ’20s. We are now doing a monthly show at The Saint Hotel, which started this past January. Aren’t there different types of burlesque? One thing that I find frustrates people is it’s hard to define or pinpoint what burlesque is because it has such a range. In that way, burlesque is similar to jazz, which ranges from traditional to contemporary. Classic burlesque traditionally is a beautiful girl in a gown, jeweled lingerie and gloves dancing to traditional jazz music. And a lot of time there isn’t a heavy theme. Or if there is, it’s a thinly veiled excuse for her remove her articles. It is the art of tease – it’s what Dita Von Teese does. Everything is about the sensuality and the glamour. Neo-Burlesque is considered the new wave of burlesque: the woman doesn’t have to be in a gown and gloves; she doesn’t have what you may think is the concept of classic beauty – she can be very thin, can have crazy color hair, tattoos – a more unconventional beauty. There is more modern music, more contemporary themes, and to me it feels more like performance art than classic tease. But ultimately the vibe is still the same – a woman expressing herself through movement, through reveals. So there is a burlesque season. September to June. Like ballet and opera have a season, I think burlesque should have a season. People think I’m crazy! It’s not like that. But I have developed a season – or at least our show is identified with it. How many shows do you do in a season? We do 10 shows a year. Before we decide on what we’re doing, I sit everyone down and I tell them all of my ideas – then we workshop it, I ask their opinion and together as a group we decide what stays and goes. How many people are in your company? I have 12 full-time and add one or two for each show. There are four dancers, three aerialists, one magician, one comedian, a back-of-house stage manger and a front-of-house manager. And a stage kitten, whose role is to pick up the articles of clothing (the informal name is panty wrangler). Who have been your inspirations? Marilyn Monroe and Lucille Ball are my two pillars of inspiration. These are both beautiful woman who were funny. Their beauty never took away from their comedy; their comedy was never brought down by their beauty. They were both innovators for their time … went against the grain. True Confession: I am paranoid about writing the number “9.” I missed an acceptance letter to a prestigious school because the nine I wrote looked like a four; and they didn’t receive it, and I didn’t get in. 24

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JAMES SHAW PHOTOGRAPH

NE WSB E A T

Something New in Tremé A national nonprofit developer of real estate for arts organizations is moving ahead with an ambitious plan to transform a long-blighted Tremé school property into a center of arts and culture for its neighborhood. Artspace, which is based in Minneapolis, intends to redevelop the old Andrew J. Bell Middle School campus into a multi-faceted arts facility with 73 studio apartments for artists to live and work, and space for arts organizations, performance venues and community programs. “The people who live here will be part of a community to preserve and promote culture,” says Joe Butler, the local manager for Artspace. “People living here will open their doors to the community; that’s definitely part of it.” The Bell School is a sprawling property covering two city blocks with a campus of six buildings, including an ornately detailed Gothic-style main building. The whole campus has sat empty since Hurricane Katrina and was deteriorating badly as the years ticked past. But now local school authorities are using FEMA funding to stabilize and remediate the buildings, and once this is complete Artspace will begin its own

redevelopment. That phase of the project is slated to begin in 2014 and take about 18 months to complete, Butler says. Arts and cultural organizations from around the city will have space in the complex and offer outreach and community programming. “We’re just beginning to build the programming and as more people become aware of the opportunities I think more partnerships will develop,” Butler says. The hope is that the project will bring an important community asset back to life and, in a neighborhood seeing tremendous changes, provide an anchor for the arts and the culture that has for so long been part of its identity. “I think it’s fair to say artists influence how neighborhoods have developed and influence the real estate market but very rarely have been in control of the real estate they’ve been influencing,” says Butler. “Artspace gives us an opportunity to fuse things which are often thought of as opposite. We’re a fusion of the whimsical reality of arts, but in context of what it takes to do real estate.” For updates, visit Artspace.org. – I a n M c N u l t y myneworleans.com

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T HE BE A T

BIZ

Going Deep Marine firms ride waves of demand from Big Oil,military

By Kathy Finn onsiderable handwringing followed the 2 0 1 0

announcement by Northrop Grumman Corp. that it would close Avondale Shipyard as it spun off its shipbuilding business. Since then Avondale has remained a source of local concern over whether its owners can find other uses for the property to help retain jobs. Receiving less attention during this time was the growth at offshore vessel supply companies and smaller shipbuilders in the area. But in recent months, several of these companies have made their way into business headlines. Heavyweight oil service company Tidewater Inc. announced in May that it would spend nearly $400 million to acquire Norwegian vessel company Troms Offshore Supply. The purchase will add six large, technologically advanced deepwater supply boats to Tidewater’s fleet of more than 300 vessels. The company has been gradually upgrading its aging fleet, with modern vessels as large as 300 feet that are specially equipped to serve the deepwater oil drilling industry, particularly in the Gulf of Mexico. The Troms Offshore acquisition now gives Tidewater access to the challenging North Sea drilling region as well. Meanwhile, Harvey Gulf International Marine LLC announced plans to spend $540 million to enlarge its fleet of supply, specialty and towing vessels, which also serve the deepwater drilling industry. The company has ordered three specialty vessels and will buy 11 more from Gulf Offshore Logistics of Lafayette. What is driving the action in both these cases is the oil industry’s taste for drilling in waters as much as 10,000 feet deep. Drilling in fields that lie up to 150 miles from shore requires highly specialized equipment, including supply vessels that can maneuver close to drilling platforms in rough water and hold their position for extended periods. As technology has evolved to enable such work, transportation companies have been converting from traditional supply vessels to the new designs. One of the companies that has led the way is Hornbeck Offshore Services LLC of Covington. With a fleet that includes 50 cutting-edge offshore supply vessels, Hornbeck has undertaken a $1.2 billion building program that will expand its high-tech vessel

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total to 70 by 2015. The program clearly has upped the ante for Hornbeck’s competition in the deepwater supply arena. Louisiana-based shipyards are beneficiaries of these fleet-expansion programs. LEEVAC Shipyards LLC in Jennings, for instance, is building many high-tech vessels for both Hornbeck Offshore and Tidewater and now employs more than 600 people in southwestern Louisiana. Edison Chouest Offshore LLC is another powerhouse in both marine transportation and construction. A supplier of a range of multi-purpose and specialty vessels to the offshore oil industry, the Cut Off company not only operates a fleet of more than 200 vessels, but also operates five shipyards, including North American Shipbuilding in Larose and LaShip in Houma. Known for designing and producing a host of craft that have raised the bar in marine transportation, the company’s Louisiana shipyards collaborated in delivering last year a first-of-its-kind, 360-foot icebreaker for use by Royal Dutch Shell in Alaska. While Big Oil has driven much of the growth in marine transportation and construction, military demand generates considerable business as well. Textron Marine & Land Systems, an operating unit of giant defense contractor Textron Inc., last year won a big contract from the U.S. Navy to build advanced “ship-to-shore connectors” designed to provide easy landing access for the Navy and Marine Corps at most of the world’s shorelines. The new air-cushioned craft “will provide the sur-

J oseph D aniel F iedler I llustration

Luxury Boat Builder Expands

face assault portion of the U.S. Joint Expeditionary Maneuver Warfare Recent news from yet another shipbuilder could yards, building commercial, military and luxury tactical plan with the capability to give New Orleans a bigger name in the business yachts. The company plans to invest $9 million project and sustain military operaof luxury “boats.” Trinity Yachts, founded by New in upgrading facilities, and Dane has said that tions from the sea, independent of Orleanian John Dane III, has operated in both beginning next year, all yacht-building will occur tides, water depth, underwater obstaNew Orleans and Gulfport, at the France Road yard cles or beach gradient,” Textron said Miss., since the company’s in New Orleans, where in announcing the program. local yard was damaged in employment could rise Textron Marine & Land Systems Hurricane Katrina. In May, from the current 120 to CEO Fred Strader says the company’s Dane announced that the 200 jobs. 600,000-square-foot New Orleans company and its affiliated Gulf Coast Shipyard shipyard is designed to build as commercial vessel builder Group will also operate many as 10 SSC-type craft per year. TY Offshore had formed a yacht brokerage unit “Our team was formed from the very a new shipyard group, with investment partner called International Yacht Collection. Trinity has beginning to deliver to the U.S. Navy Littlejohn & Co. of Greenwich, CT. become well known for producing ultra-luxurious the lowest risk SSC – a highly capaThe new company, Gulf Coast Shipyard Group, yachts and “super-yachts” of 200 feet or more for ble, high performing vessel,” Strader will own and continue to operate the two shipclients around the world. said in a release. The company has begun designAs smaller yards hustle to whittle down their backlog of coning a test-and-training craft that eventually will lead to constructracts, efforts continue at the Avondale shipyard to replace its tion of a fleet of vessels worth billions of dollars. former bread-and-butter business of big Navy ships with other The U.S. Coast Guard also has been an important source of kinds of work. business for local area builders. Bollinger Shipyards Inc., in To that end, the facility’s owner, Huntington Ingalls Industries, Lockport, recently completed its sixth Fast Response Cutter for recently hired Rene Mathieu, a former executive of a French oil the Coast Guard. The 150-foot patrol boat, which can travel at services company. Mathieu’s job is to find joint venture partners speeds up to 28 knots, has been described by Coast Guard offiwho can help enable conversion of the Avondale shipyard for cials as an operational game changer. use in the production and fabrication of energy infrastructure. In Bollinger, which owns 10 shipyards located from New Orleans coming months he will split his time between New Orleans and to Houston, is well known for producing fast military patrol boats, Houston as he works to develop new business that could help ocean-going double-hull barges, offshore oil field support vessels, employ as many as 3,000 workers. tug boats and a range of special-purpose vessels.

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T HE BE A T

EDUCATION

Are Principals Being Judged Fairly? One woman’s story B Y D A W N R UTH

odie

P laisance ,

highly

praised

former

Jefferson Parish principal, has dedicated most of her life to educating children and got kicked in the behind for the effort. She is an example of education reform gone wrong. Plaisance joined a growing number of victimized educators last year when she was booted out of her school for not meeting a Jefferson Parish School Board policy that mandated meeting an inflexible student performance growth target, called an SPS in reform lingo. Despite glowing reviews from a prestigious national education program and immediate supervisors and evidence of improvements in a challenging school, Plaisance was terminated on short notice. She had only four weeks to find a new position. Making matters worse, she says the system office cut email access during new employment negotiations. She also received notices that insurance coverage was on the verge of termination. “It was the worst experience I have had in my life,” Plaisance says. She was one of 17 principals that Jefferson Parish Superintendent James Meza terminated last year. The majority were dismissed for not meeting growth targets. Others were let go because their schools were merged into other schools. Because of her stellar background, Plaisance was one of the lucky ones, even though she lost $9,000 in annual pay. She snared an assistant principal position at John Ehret High School. Others lost thousands of dollars in wages and future retirement benefits that they have worked to earn over the years. The stigma of termination – memorialized in the media – tarnished their credentials and left them feeling like pariahs.

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Many ended up either taking retirement voluntarily or being forced into it because they couldn’t get new positions. Maria Landry, principal of John Ehret High School, said she had difficulty getting approval to hire Plaisance. The beginning of the fall term was at her door, but request after request to the central office went unanswered. “It was almost like a silent treatment,” Landry says. “We couldn’t get a straight answer. We had to be persistent.” Even though the situation was “uncomfortable,” Landry says, “I have no regrets at all. Dodie is awesome.” The disregard for Plaisance’s 24-years of service in Jefferson Parish schools is the most disturbing part about her story. Booting her to the curb without so much as a thank you note defies good sense, not to mention good manners. Plaisance, along with 11 others, is suing the school board for lost wages. Six of the group landed other employment, but the other half didn’t. In addition to Jefferson schools losing dedicated educators, taxpayers could end up footing a substantial legal bill. The courts so far have taken a dim view of the strong-arm tactics that have been used by state BRIAN GAUVIN PHOTOGRAPH

officials to adopt education initiatives, so the Jefferson school board could face equal reprimand. The policy that led to Plaisance’s termination sounds reasonable in theory. The policy, adopted in March 2011 and clarified in October ’11, says that principals whose schools don’t meet a state determined improvement target within three consecutive years will be replaced. The policy is tied to a state accountability system instituted about a decade ago that’s aimed at improving Louisiana’s schools. Student test scores drive the system, and principals and teachers are increasingly evaluated on student performance. Considering the dismal state of education in Louisiana, such accountability was long overdue, and test scores have shown such reforms are beginning to work. However, as always, the devil is in the details. In Plaisance’s case, the decision to replace principals who don’t meet improvement goals was adopted only a year before she was terminated. She had been principal of Myrtle C. Thibodeaux Elementary School since 2008. Her contract didn’t include the SPS requirement, nor did the evaluation rubric her supervisors used to determine whether she should be rehired. Nonetheless, meeting the growth target was applied retroactively. Thibodeaux’s performance increased more than 10 percent during her tenure but never in a single year as was required by the new policy. In short, she was held accountable for a do-or-die requirement that was unstated for most of her employment as principal. The policy also includes a provision that says a principal’s contract can be extended if “compelling evidence” warrants it. Plaisance had realms of “compelling evidence” but she says no one asked to see it. In the year she was given to make her target, for example, she says two teachers were out on extended sick leave, and despite pleas for replacements, she had to use substitutes. Even more problematic, over 30 percent of the school’s students leave or arrive throughout the school year. These mitigating circumstances were not considered, and she wasn’t given a chance to present the progress that had been made. The lawsuit alleges that she wasn’t given the 120 days notice that school board policy dictates. The lawsuit also alleges that the policy wasn’t applied in an equal manner. Principals whose SPS failures were pronounced were retained over principals who had SPS scores closer to the target, attorney Ron Wilson says. A spokeswoman for the Jefferson school system said that officials wouldn’t comment on the allegations because of “pending litigation.” Only a judge can decide whether the procedural and fairness allegations are valid, but in the bigger picture, those charges aren’t the most troubling. Plaisance’s record trail paints a portrait of an educator of the highest caliber who could’ve been lost to the profession. A regional assistant superintendent gave her “exemplary” ratings for “vision” “school management” and “professional ethics”. One gave “exemplary” for positive community relations in a lowincome neighborhood. Carolyn Van Norton, a regional assistant superintendent who evaluated Plaisance in 2011, wrote that she’s “extremely organized” and “communicates expectations to students and teachers.” Plaisance “will continue to grow into a leader of leaders,” Van Norton wrote. A reviewer for the TAP program, a teacher effectiveness program supported by the National Institute for Excellence in Teaching, gave her a “distinguished” rating as a principal because she scored above the 90 percentile for effectiveness. The reviewer wrote that she “implemented TAP with fidelity to meet the needs of students.” Even more telling, one of Plaisance’s regional assistant superintendents says: “I was amazed at what they did at that school.” myneworleans.com

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T HE BE A T

HEALTH

Salmonella: A Heated Discussion B Y B R O B S O N LUT Z , M . D .

almonella : T he mere mention of the four - syllable

word strikes fear in diners and restaurant owners worldwide. Many different bacteria and viruses can cause foodborne illness, but Salmonella is the classic. Contaminated fresh eggs used for making hollandaise sauce once caused a large outbreak in one of our most famous Creole eateries. Years later in 2001, Salmonella-laden juice from contaminated raw chicken dripping into a pan of cooked bell peppers caused an infamous St. Bernard Parish outbreak. Just how likely is a restaurant meal a ticket to a foodborne illness in Louisiana? Your faithful medical correspondent hears about these matters on a regular basis. I get calls from my patients with gastrointestinal woes. I get calls from private citizens who still think I’m the city health director, a position I last held in 1995. And I get calls from attorneys looking into these matters from both sides of the fence. The federal Foodborne Disease Outbreak Surveillance System is an online database listing foodborne outbreaks by state. According to this database, Louisiana had 72 foodborne related outbreaks between 1998 and 2011. During this 13-year period, only 14 reported outbreaks were traced to contaminated meals at restaurants or banquet facilities. Other common sources of infection included private homes, schools, jails, workplace cafeterias, camps and churches, in that order. Just like our city’s crime statistics, these published statistics underestimate the true incidence of foodborne illness in Louisiana with one difference: Public health officials freely admit that there are far more foodborne outbreaks than make the official statistics. But there’s good news for restaurant lovers. Most diagnosed Salmonella infections are sporadic and not related to restaurant food. A man I’ll call Theo Calvin had a typical experience. Calvin fuels his tank every morning with a big breakfast. One Monday he dove into a New Orleans area restaurant just off Interstate 10 popular for its all-youcan-eat breakfast buffet. He quickly inhaled eggs, a biscuit with gravy, a sausage patty, hash browns, cooked rice of some sort and cantaloupe. He washed it all down with hot coffee. Two hours later he felt queasy. By noon he knew something was amiss and suspected food poisoning. He stopped at a fried chicken outlet on the Northshore, not for chicken but for a run to the bathroom. First he vomited, and then his bowels exploded with diarrhea. He felt better after these gastroin30

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testinal eruptions, but his continued frequent and loose bowel movements didn’t allow for a restful night’s sleep. Calvin stayed home Tuesday. He couldn’t control what had become near constant diarrhea and unrelenting nausea. Then what began as a chill turned into persistent fever. By Wednesday, he was in his doctor’s office. She took one look and arranged for his admission to NorthShore Regional Medical Center. (I know how she felt. A busy office with a filled waiting room is no place for an acutely ill patient with vomiting and profuse diarrhea.) At NRMC, Calvin had an elevated white blood cell count, and a microscopic examination of his stool also showed numerous white blood cells. His admission diagnosis was infectious colitis, and he received intravenous fluids and antibiotics. By the time his fever resolved, the laboratory had found a Salmonella species growing in his stool culture. After he was discharged from the hospital, Calvin dropped a nickel on the restaurant. He later testified that a state inspector called him back saying an after-the-fact inspection had found problems. The hot food in the buffet line was being kept at 120 degrees when it was suppose to be maintained at 140 degrees. Calvin was livid. He called an attorney who filed a suit against the restaurant. There was only one problem: Even though the buffet line had some health code violations, it was obviously not the source of Calvin’s illness. The breakfast buffet was innocent by incubation period. Ingested Salmonella must first survive an acid bath in the stomach before they attach and multiply in the intestinal wall reaching a critical mass necessary to cause symptoms. The initial multiplication of Salmonella in the gut is akin to an orchestra warming up. A gurgle here or there, maybe the sensation

Gag Orders

of something amiss, but no real symptoms until the end of the Past, current, and in-between restaurant reviewers Anderson, restaurant incubation period, which varon foodborne illness experiences critic at The Timesies depending on the species “In my nine years as the restaurant critic at the Picayune who’s finishing of bacteria, the ingested dose Picayune, I only remember food poisoning hapa sabbatical as a Neiman and the overall health status of pening once, and it was my dining companion Fellow at Harvard the victim. and not me. We ate at a now defunct place in the University. The incubation period from lakefront area. Paulette Perrin called me the next “Astonishingly, I’ve ingestion of tainted food to day saying she had stayed up all night vomiting. I never gotten it. The onset of initial gastrointestinal forgot what specific food item we decided it was.” closest thing would be symptoms differs for different – Gene Bourg, restaurant critic at The Timeson an extended trip to foodborne illnesses, but for Picayune 1986-’95 China. I intentionally guzzled from Salmonella infections the incu“What I think may be food poisoning symptoms the tap to “acclimate” myself to the regional bation period generally ranges may be just my overdoing it, but at least twice a whatevers in the water supply. I had an upset from one to three days but can year I may feel bad, vomit, and have not much of stomach for maybe two days and then for the be as long as a couple of weeks an appetite for a day or so. But I eat out 8 to 10 next six weeks or so there, I didn’t have a probif only a few Salmonella organtimes a week and just chalk it up to the cost of lem. And I ate some funky stuff. I don’t even isms are ingested. doing business.” (P.S. To Anderson’s physician want to talk about some of the stuff I ate there.” Calvin’s symptoms started two from the author: If Anderson were my patient, I – Jay Forman, Food and Dining Editor at New hours after that Monday breakwould check him for gallbladder disease.) – Brett Orleans Magazine since 2007 fast. As any sophomore medical student knows this timeline was leads a person to assume incorrectly that the last food they ate obviously too short for Calvin to have contracted his Salmonella before more typical symptoms such as vomiting or diarrhea is the from the breakfast buffet. His infection could have been acquired culprit food. from any food or drink ingested days before his onset of symptoms. Salmonella commonly contaminate a variety of ingested prodLike most folks diagnosed with Salmonella infection in Louisiana, ucts, with eggs and poultry products leading the list. More recent he had what epidemiologists call a sporadic case not involving othSalmonella outbreaks were traced to consumption of various ers who ate the same food. Improper food handling at home with contaminated products including herbs, green onions, tomatoes, cross contamination is an often source of transmission. peanut butter, ground beef, mangoes, scrapped ground tuna used But what about Calvin’s insistence that there had been an in sushi rolls and even dog food. Transmission can also be from off-taste to the rice and cantaloupe? The initial symptom for pets and person-to-person. foodborne diseases is often an altered sense of smell or taste. This

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HEALTHBEAT As the saying goes, there’s an app for that: LSU Health Sciences Center (LSUHSC) audiologists say smartphone apps are effective in monitoring noise levels to protect one’s hearing. Annette Hurley, assistant professor of audiology at LSUHSC, and Eric Arriaga, a third-year doctor of audiology student, recommend the use of soundmeasuring apps in the current issue

of Advance for Hearing Practice Management. The audiologists recently conducted a noise study in the French Quarter to determine if noise levels exceeded municipal ordinances. They found noise levels to be high, but not in violation of the law. In the French Quarter study, professionals were consulted in determining noise levels, but Arriaga and Hurley say apps can help anyone avoid hearing damage and determine noise potential compliance issues in their neighborhoods.

Ochsner Medical Center has received the Joint Commission and the American Heart Association/American Stroke Association’s (AHA/ ASA) Comprehensive Stroke Center accreditation, which distinguishes health care providers focused on highly specialized stroke care. The groups conduct rigorous onsite reviews of providers to determine certain requirements, which include

24-hour availability of neurocritical care and other specialized treatments, advanced imaging capabilities, post-hospital care coordination, participation in stroke research, and staff with the education and abilities to care for complex stroke patients. The Joint Commission and the AHA/ASA launched the certification program in September 2012 to recognize the resources in infrastructure, staff and training comprehensive stroke centers need to provide complex stroke care.

Blue Cross Blue Shield of Louisiana recently recognized East Jefferson General Hospital (EJGH) as a Blue Distinction Center+ for Knee and Hip Replacement. EJGH is among five hospitals in the state to receive the distinction for excellence in specialty procedures.

Using an intensive review process, the national recognition program awards distinctions based on the expertise of the medical team, cost efficiency measures, the number of times the hospital has performed the procedure, and the hospital’s track record for procedure results. Besides knee and hip replacement, hospitals can receive recognition in the areas of bariatric surgery, cardiac care, complex and rare cancers, spine surgery and transplants. – LAU R E N LA B O R D E

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CHERYL GERBER PHOTOGRAPH

N EWSBEAT

Assessing an Inspector It took years for New Orleans to appoint its first Inspector General, a position charged with rooting out fraud and waste in city government. But when it came time for the board that oversees this office to weigh in on its chief, Ed Quatrevaux, members quickly validated his performance. The city’s Ethics Review Board voted unanimously to reappoint Quatrevaux to another four-year term. Board chairman Michael Cowan called the Inspector General’s track record “excellent,” and representatives of civic reform groups and business groups praised his work as well. Community support hasn’t been universal, however. Specifically, some residents told the board they believe Quatrevaux has been too soft on the New Orleans Police Department. While the Inspector General himself didn’t attend the meeting on his reappointment, his office had earlier compiled an annual report detailing the impact of its activities. The office claims some $10.74 million in savings for the city during 2012, mostly from halting fraudulent schemes. The office’s investigations, often conducted in conjunction with 34

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federal agencies, produced 12 convictions last year in federal or state court, while other investigations led to the dismissal or suspension of 17 city employees. “Prosecutions take a long time to develop, and the cases started two years ago are now entering the public domain,” Quatrevaux notes in the report. “New Orleans is becoming a hard target for those who would steal from it.” If so, that has been a long time coming. New Orleans voters first approved the creation of an Inspector General’s office in 1995. But it was not enacted until 2006, when a new slate of City Council members elected after Hurricane Katrina revived the long-idled idea as part of the overall push for reform during the recovery. Quatrevaux is a Louisiana native who has spent most of his career as an inspector general for federal agencies. He was named to the post in 2009 after the city’s first inspector general, Robert Cerasoli, resigned two years into his appointment, citing health reasons. Reports from the Inspector General are available to the public online at nolaoig.org. – Ian McNulty

T HE BE A T

CRIME FIGHTING

The Missing Learning from Terrilynn Monette B Y ALL E N J O HN S O N J R .

he police diver has changed into dry clothes ;

his hair is still wet. A few hours earlier, Slidell policeman Mark Michaud found the apparent remains of Terrilynn Monette inside her car at the bottom of Bayou St. John, ending a three-month search for the missing New Orleans schoolteacher. Michaud now wades into a crowd of reporters and onlookers gathered on the opposite bank, near the corner Wisner Boulevard and Harrison Avenue, across from City Park. He says he’s looking for Toni Enclade, the teacher’s mother. “I wanted to bring some peace to the family,” says Michaud, who volunteered his police diving skills to the New Orleans Police Department. The coroner’s office said Monette died by drowning, adding that no evidence of trauma was found. The New Orleans Police Department continued to investigate the highprofile case to determine if any foul play led to her death. Monette disappeared at approximately 5:13 a.m. March 2, after capping a nightlong celebration with friends of a teacher of the year nomination at Parlay’s, a Lakeview bar. The NOPD, other law enforcement agencies and everyday citizens devoted hundreds of hours to the search, which made national news. By mid-June, Mayor Mitch Landrieu and Police Chief Ronal Serpas still had not addressed the wider issue of other missing person investigations – like Cleveland is doing. In Cleveland, the May 6 liberation of three women from the home of a man

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who abducted them 10 years ago has awakened the city’s resolve to find other missing persons. In a special edition, the Cleveland Plain Dealer published pictures of the rescued women – Michelle Knight, Amanda Berry and Gina DeJesus – over the headline: “THREE ARE FOUND; 102 STILL MISSING.” The report featured pictures and information of dozens of other missing Clevelanders and a map of their last known whereabouts. Cleveland police, who came under fire for failing to find the three women (they were rescued by neighbors), rebounded with an outreach effort: “Night Out for Missing Persons.” Other initiatives are planned. Such efforts should help “replace the faceless and unfeeling police bureaucracy that rape survivors described in the trial” of a convicted serial killer, sentenced to die in 2011 for raping and murdering 11 women in a house, the Plain Dealer said in a May 31 editorial. Unlike the NOPD, the Cleveland Police Department has a missing persons database on its website. The NOPD diligently cranks out press releases CHERYL GERBER PHOTOGRAPH

on individual cases, including runaway juveniles, elderly people with dementia and folks last seen at one of the city’s many bars or nightclubs. Yet, the department couldn’t say which of those cases have been solved – or not. After a direct appeal to the chief, a police spokeswoman told us that NOPD responded to calls for help concerning 974 juvenile “runaways” and 564 missing adults in 2012. Police reports on each case would cost upwards of $30,000, we were told. The unpaid review of those records (under the state public records laws) would require the “shut down” of police units. Darlene Cusanza, president and CEO of Greater New Orleans Crimestoppers Inc., which offered a $20,000 reward in the Monette case, says missing persons cases generally aren’t a top law enforcement priority in the eight-parish metro area. “We don’t get that many requests for help with missing persons cases,” Cusanza says. “We get asked to help with other things, like cold-case homicides.” Louisiana State University forensic dentist Robert Barsley, who confirmed Monette’s identity using her dental records, says the state-authorized Louisiana Repository for Unidentified and Missing Persons (IdentifyLa.lsu.edu) offers a “pretty comprehensive” database for law enforcement and citizens statewide. In mid-June, the website featured several dozen unsolved cases in Orleans Parish dating back years. They include: Ylenia Maria Carrisi, the “Italian Vanna White” and granddaughter of American movie legend, Tyrone Power, last seen in New Orleans Jan. 6, 1994. (NOPD Item No. A-36564-94). Even if the number of New Orleans cases is promulgated regularly, a website alone doesn’t suffice. Missing persons cases are “complex and time-consuming” and “many agencies are challenged to deploy the manpower and resources required,” according to Missing Persons, a 2010 project of the International Association of Chiefs of Police and sponsored by the U.S. Department of Justice. (Serpas is a vice president of the IACP.) The study offers a number of ways both organized groups and “spontaneous” volunteers can help law enforcement look for lost children, senior citizens with dementia and young adults who suddenly drop out of sight. “Missing adults tend to draw less attention, making it difficult for loved ones to get the assistance they need in locating them,” according to the IACP study, which noted the availability of “Alzheimer’s grants” to help elderly with dementia who go missing: “Of those who are reported missing and lost more than 24 hours, only 33 percent survive. Of those lost more than 72 hours, only 20 percent survive.” B

In May, as the search for Terrilynn Monette entered its third month, NOPD officers working the case continued to draw praise from Monette’s fellow teachers and staff. “They’ve been phenomenal” said Amy Hoyle, principal of Woodlands Elementary School. Third District Police Capt. John D. Thomas said the public was engaged in the case, adding that volunteers passed out scores of fliers featuring Monette’s black 2012 Honda Accord with Louisiana license plate number WUN-494. Anyone who saw the car was urged to call police. As a result, Thomas said, police learned there is a man in eastern New Orleans who owns a black Honda Civic with the same plate – except for one number. “We stopped him numerous times,” Thomas said. New Orleans needs that kind of actively engaged public and police force to pursue its other missing person cases. That would be a tribute to the teaching legacy of Terrilynn Monette. myneworleans.com

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Adding Up a Cultural Economy The idea of New Orleans culture is central to the identity and experience of this city, though tallying what makes up that culture and measuring its precise impact on residents’ lives is open to interpretation. City Hall, however, has recently made its own stab at assessing just how much New Orleans culture is worth in dollars and in jobs. The data comes from an annual report by Mayor Mitch Landrieu’s office called the “New Orleans Cultural Economy Snapshot.” For starters, this year’s report concluded that the city’s “cultural sector” was responsible for some 32,400 jobs, or close to 14 percent of the city’s total workforce. That is 2,000 more jobs than were reported for the sector in 2011 and the analysis notes that this was one of the few industries in the city to see employment growth between ’11 and ’12. “The cultural economy continues to be a significant economic engine here in the city,” Landrieu said. “Our cultural economy employs a major portion of our workforce, fuels 38

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tourism and shapes the day-to-day lives of people who call New Orleans home.” The mayor said the city “benefits greatly” from the many people working in the cultural sector. But what accounts for all of these jobs, and their estimated $1.1 billion in wages, last year? The city cast a wide net when considering the range of “cultural businesses” to count. These include everything from restaurants and art galleries to graphic design firms, architecture firms and even specialty plasterers carrying on one of the city’s traditional building crafts. Most are small businesses, the city reports, and many are located along neighborhood commercial corridors, such as Magazine Street or Harrison Avenue. Some parts of the sector represent relatively new niches for New Orleans, like film production, which has been burgeoned since the creation of state tax incentives. In 2012, the city saw 61 feature film and TV projects with budgets over $300,000 each, and together they accounted for $670 million in local spending. Other sectors of the cultural economy spring from more familiar New Orleans territory. For instance, the city counted 110 live music venues across town, which hosted 30,000 gigs in ’12. Scott Hutcheson, the mayor’s adviser on the cultural economy, said in a statement that with the report “we’re able to use sound data to show the incredible value of our cultural economy.” – Ian McNulty

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Gwen Thompkins’ WWNO program “Music Inside Out” adheres to the first law of radio: make it sound like people talking across the kitchen table.

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Don’t Sweat It

Ways to stay cool through the rest of the summer

BY HALEY ADAMS ell y o u ’ v e m a d e it to J u l y , b u t

summer will be sticking around for a while. Here are a few ways to get through the rest of New Orleans’ hottest season.

The Best Adult Swim Ever. The W New Orleans is like that friendly woman who lets neighbors use her pool in the summer. The hotel’s rooftop pool is open to adults age 21 and older for “Adults/ Swim” on Sundays through Aug. 25. In addition to access to the pool, attendees can indulge in cocktails and snacks and listen to tunes from a DJ. Admission is free, the cocktails and food are not, but Ciroc does offer promotional tastings. Emily Schmidt, complex marketing manager for W Hotels of New Orleans, recommends that poolgoers arrive early, as space is limNew Orleans Public Library’s ited. To upgrade your pool experiSummer Reading Program ence, reserve a cabana. Packages

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start at $300, and include bottle service, WiFi, complimentary parking, a discounted room rate and more. Call the hotel to reserve a cabana. W New Orleans WET Rooftop Pool, 333 Poydras St. (Fourth Floor), 525-9444, WNewOrleans.com/wet Read Some Books With the Kids. You can’t blame anyone who would rather stay in the air conditioning than play outside, but encourage the kids in your life to take a break from games that need a charger and pick up an oldfashioned book for the New Orleans Public Library’s Summer Reading Program. The program started in June, but lasts until the end of July. Young kids and teens can keep a reading log of all the books they read during the program. If they read eight books or 800 pages, they win a prize. Those who finish 20 books or 2,000 pages win even CHERYL GERBER PHOTOGRAPHS

Keynote speaker: Phyllis Landrieu

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E L A M E F TOP ERS NEW

NS RLEA

V E I CH

WEDNESDAY July 10, 2013

Carol Bebelle Adelaide Wisdom Benjamin Gayle M. Benson Maria Teresa Blanco Nancy Cassagne Sister Carla Dolce, O.S.U. Janet Daley Duval Betsie Gambel Patricia Gay Susan Larson Nghana tamu Lewis, Ph.D., J.D. Diane B. Lyons Carol Rausch Lauren Thom Beth Arroyo Utterback

FOR MORE INFORMATION & RESERVATIONS

333 Poydras Street

Kristi Ferrante 504.830.7264 Kristi@MyNewOrleans.com

11:30 Champagne Reception

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12:00 Luncheon & Program

$25 Each | $250 Table of 10 All proceeds benefit Grace House.

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sells hot dogs, Zapp’s Chips and cold drinks, including water, soda and beer. City Putt is open from 10 a.m. until 10 p.m. Sunday, Tuesday, Wednesday and Thursday, and from 10 a.m. until 11 p.m. Friday and Saturday. City Putt, 8 Victory Drive, 483-9458, NewOrleansCityPark. com/in-the-park/City-Putt

Enjoy a frozen yogurt at Orange Leaf.

more prizes. The program has a large following, as more than 5,000 kids registered for last year’s Summer Reading Program, says John Marc Sharpe, the director of marketing and communications for the NOPL. All of the NOPL branches also have activities going on for the Summer Reading Program, such as story times and crafts for little ones, and movie nights and video game days for teenagers. Registration is free, as well as all of the events. Kids don’t have to be registered for the program to attend events. For program registration and a schedule of events, visit NewOrleansPublicLibrary.org.

Spoil Yourself With a Frozen Treat. There are plenty of options for frozen indulgences in New Orleans and it’s one of the easiest strategies for an instant cool-off. New Orleans traditionalists know summer isn’t summer without a few trips to get snowballs. The most famous, Hansen’s Sno-Bliz, has been around for 74 years. For another option this year, try one of the various frozen yogurt places around town where you can mix yogurt flavors and choose from healthy toppings like strawberries or sweeter options like candy. For those in Mid-City, the new Mid-City Market includes Pinkberry, a popular frozen yogurt chain. If you prefer frozen treats that are a little stronger, devote a day to the daiquiri at the New Orleans Daiquiri Festival, which is coming up on Sat., Aug. 17. Visit NewOrleansDaiquiriFestival.com for more details.

Spend a Day on the Lakefront. Standing along Lake Pontchartrain is a great way to enjoy a breeze in the summer and the New Canal Lighthouse Museum and Education Center is an extra reason to visit the area. Originally built in 1890, the New Canal Lighthouse was destroyed by Hurricane Katrina. Restoration began in 2008 and the lighthouse was “re-lit” in September 2012. It is now open Cool Off at the Cool Zoo. For youngsters that prefer to go outside to the public and offers tours. Tours take about 20-30 minutes and in the summer, take them to the Cool Zoo at Audubon Zoo. The are led by docents on the lighthouse grounds. Before or after the “splash park” is a cross between a playground and a pool and tour, guests are welcome to hang out around the lighthouse or is a favorite for kids and their parents. There are plenty of water enjoy the deck, says Jennifer Panitch, the development coordinaslides, water guns and lots of fountains to play with. The Cool tor for the Lake Pontchartrain Basin Foundation. Zoo is recommended for toddlers to 12-year-olds and one area The lighthouse is open from 10 is specifically reserved for toddlers and a.m. until 4 p.m. Thursdays through little kids. Saturdays and by appointment Mondays The Cool Zoo is an additional $8 for While sitting on a patio may seem like a bad idea through Wednesdays. Tours cost $7.50 general admission after zoo admission. in the summer, a cold drink after work is a good for adults, $3 for ages 6-12 and $5.50 for When planning your day, remember excuse to take a break from the air conditioning. seniors, military and students with an the Cool Zoo is closed for maintenance Half-Off at American Sector. The good thing ID. Members of the Lake Pontchartrain between 1:30 p.m. and 2:05 p.m. about American Sector’s happy hour is that it’s Basin Foundation get in free. One of the new features this year is available seven days a week, so if you’re looking New Canal Lighthouse Museum & heated water, which was used a few for a relaxing Sunday afternoon, this is your spot. Education Center, 8001 Lakeshore Drive, times in April and May. While the zoo Enjoy half-price drinks from 3 until 6 p.m. 945 836-2215, SaveOurLake.org most likely won’t be using the feature Magazine St., 528-1944, NationalWW2Museum.org If you get hungry by the lighthouse, in the summer, keep it in mind for next Margaritas at The Velvet Cactus. The Velvet there’s Landry’s Seafood. Yes, it’s a spring. The Cool Zoo is also in Phase II Cactus has margarita specials all day Monday chain, but the spot has a large deck of construction, with a lazy river and two through Thursday, including 2-for-1 frozen or onthat overlooks the lake. For a local sand beaches planned for the future. the-rocks margaritas on Wednesdays or $5 slimRIeatery, keep an eye on The Blue Crab Cool Zoo at the Audubon Zoo, 6500 TAs on Thursdays. 6300 Argonne Blvd., 301-2083, Restaurant and Oyster Bar, which Magazine St., 581-4629, AudubonInstitute. TheVelvetCactus.com wasn’t open at press time, but a org/Cool-Zoo Cold Beer at The Bulldog. The Bulldog has daily manager said they “hope to open beer specials, but the bar’s happy hour is also a soon.” Check out The Blue Crab on Get a Hole in One at City Putt. City good time to enjoy a cold brew on one of the two Facebook (facebook.com/bluecrabPark’s brand new City Putt is a good location’s patios. Happy hour is from 2 to 7 p.m. nola) for updates. option for an outdoor activity that’s not Monday through Friday, and includes 50 cents off Landry’s Seafood: 8000 Lakeshore too strenuous. The miniature golf area pints, $1 off pitchers and more. Uptown: 3236 Drive, 283-1010, LandrysSeafood.com; at City Park has 36 holes, and it’s open Magazine St., 891-1516, Bulldog.DraftFreak.com; The Blue Crab Restaurant and Oyster late-ish, making it a fun choice for date Mid-City: 5135 Canal Blvd., 488-4191, BulldogBar: 7900 Lakeshore Drive, 284-2898, night. If you get hot or hungry, check MidCity.DraftFreak.com TheBlueCrabNola.com out Parker’s Porch, a snack cart that

Three Al Fresco Happy Hours

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myneworleans.com

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MUSIC

The Music According to Gwen Thompkins

BY JASON BERRY li d ing thro u gh traffic m y car ra d io y iel d e d

the soft, mellifluous cadences of Allen Toussaint discussing Bright Mississippi – an album high in the New Orleans canon. The light was red at Carrollton and Washington avenues when Toussaint gave credit to his producer. Musicians do this all the time in talking about their recordings, like politicians thanking wives. WWNO interviewer Gwen Thompkins had the journalistic smarts to probe. From the transcript: Allen: “Joe Henry, I must say, he is the one that chose those songs in particular and I’m so glad he did because a couple of them, I had never heard before.” Gwen: “Like what?” Allen: “Well, I had never heard ‘West End Blues’ before.” Gwen: “I don’t believe you.” Allen: “Truly.” Her “I don’t believe you” illuminates a large point. “West End Blues” may be the ultimate classic of early jazz. And here you have the 75-year-old prince of rhythm and blues, the composer who imbued such memorable poetry into his lyrics (“lipstick traces on a cigarette, every memory lingers with me yet”) confessing that he had never heard the Louis Armstrong gem until Joe Henry put him up to it. On that point the edit segues into Armstrong’s imperial opening cadenza to “West End Blues” – a billowing stream of sheer beauty. On the 44

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last note, Thompkins tucks in Nicholas Payton’s understated, entirely elegant version from the song on Bright Mississippi. Nice, supple editing: from Toussaint’s blissful ignorance to Armstrong soaring unto Nicholas in echoing emulation. Epiphanies color Gwen Thompkins’ program “Music Inside Out,” as when John Boutté sings a cappella. “Most performers are nervous about their unadorned voices,” Thompkins tells me. “Boutté sounds as good or better as he does with a full band.” The program’s hour long format affords lots of music and intelligent exchanges in the stories she draws out of her subjects. This is radio at its best, and another sign of WWNO’s emergence as a major institution of New Orleans. We never had a national PBS series of music performance. “Music Inside Out” adheres to the first law of radio: make it sound like people talking across the kitchen table. With Toussaint, the program went two hours. A graduate of Ursuline Academy and Tulane E lizabeth P errin P hotograph

New From The Historic New Orleans Collection

HEALTH You might find it funny that a New Orleanian would write a book about cutting back on sugar, but that’s what dermatologist and Tulane University clinical associate professor Patricia Farris has done with The Sugar Detox. Farris and co-author Brooke Alpert, celebrity nutritionist and founder of B Nutritious, make the case for the health benefits that come from cutting back on sugar consumption, which they say is at an “all time high.” The book includes how to do a “3-Day Sugar Fix” as well as recipes, dining out tips and a skin-care regimen.

MEMOIR Published by The Historic New Orleans Collection, A Company Man is the memoir of Marc-Antoine Caillot’s journey from Paris to Louisiana in 1729. It is fun to read Caillot’s account of New Orleans at the time, when the “town” only had 14 streets. Once you finish the book, you can see the original French manuscript at the Williams Research Center at The Historic New Orleans Collection.

PHOTOGRAPHY Memphis-based photographer Nell Dickerson ventured across the South taking photos of dogs on their porches, docks and shop stoops for her book Porch Dogs. While the concept is simple, the book is entertaining because the dogs seem to match their environments. From the Welsh Corgi/Australian Shepherd mix in New Orleans to a West Highland White Terrier in Natchez, Miss., the book is a snapshot of life in the South and might make a good gift for a Southern dog lover.

JAZZ Known as the “Piano Prince of New Orleans,” Davell Crawford has released My Gift To You, his first album in 13 years. The album serves as an ode to Louisiana – quite literally, as the last track is called “Ode to Louisiana” – with songs dedicated to the South, such as “Southern Woman (Aint’ Nothin’ Like A)” and “Creole Man.” Crawford also puts his own flair on covers of Billy Joel’s “The River of Dreams” and James Taylor’s “Fire and Rain.” – H aley A D A M S Please send submissions for consideration, attention: Lauren LaBorde, 110 Veterans Memorial Blvd., Suite 123, Metairie, LA 70005.

A Company Man: The Remarkable French-Atlantic Voyage of a Clerk for the Company of the Indies a memoir by Marc-Antoine Caillot edited by Erin M. Greenwald translated by Teri F. Chalmers

“Caillot’s mishaps on land and water . . . seesaw between harrowing and hilarious. A Company Man will delight general readers and specialists for years to come.” — Lawrence N.. Powell, author of The Accidental City: Improvising New Orleans

Recently rediscovered and never before published, this buoyant and often irreverent memoir recounts a young man’s 1729 voyage from Paris to the New World. A centerpiece of The Collection’s archival holdings, the Caillot narrative, featuring his charming illustrations, stands as one of the most significant finds in colonial history in well over a century.

The Historic New Orleans Collection museum • resea rch center • pu blisher

www.hnoc.org

www. acom panyman book .com myneworleans.com

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University, Thompkins got her Thompkins continues. “They “This is the beauty – and the problem – with living in New Orleans. At start at The Times-Picayune in are incredible business peoany given moment, life and death change places with each other when 1987 after meeting staff writple and artists. Somalia has you least expect it. And try as you may to control what you let enter er Elizabeth Muellner. “That the best and most affordable your life, you never know what’s waiting around the corner that will conversation saved me about cell phone service on the either thrill you – or level you on the ground.” – Deborah Cotton, The $100,000 in law school debt continent ... The music has a Gambit blogger who was shot while parading in the Mother’s and a lifetime of misery,” she lot of soul in it, strong beats, Day second line, from her 2007 book, Notes from New Orleans chuckles. seductive, not exactly hip Thompkins grew up in Pontchartrain Park with her parents and hop but hippety hoppety.” two sisters. “My mother, Gloria, liked the show offs and the showShe found the beats of Congo music contagious for dancing. “Hip stoppers – the folks who made you run to the TV because they shaking is an art form there – dramatic, exact and full of attitude,” were so beautiful or fun to watch: the Supremes, Pearl Bailey, the she reports. “I saw a line of majorettes perform at the opening of a Miracles, Little Richard, Louis Armstrong and James Brown. She road near the Zambian border and each and every one of those was also a big Tom Jones fan. But then, who wasn’t?” girls danced better than anyone I’d ever seen. Ever. Then I went to “My dad, Tommy, liked the jazz singers and musicians who northern Sudan on a story about the secret dances that brides perplayed concert halls – Count Basie, Lester Young, Nat ‘King’ form on their wedding nights. Lawdy. Those women make Beyoncé Cole, Ray Charles and others. ... Later on he even got into the look like she’s got a slipped disc in her back and a limp!” Eagles’ greatest hits.” Thompkins took CDs for her house/bureau in Nairobi, Kenya In 1996 Thompkins moved to Washington and got a job on – Armstrong, Sinatra, Ella, Basie, Ellington, Aretha, Stevie – the NPR’s “Weekend Edition” with Scott Simon. Several years later she usual suspects. “East Africans love country music,” she discloses became NPR’s East Africa correspondent. in a pivot to irony. “Dolly Parton, Kenny Rogers and Don Williams “For the American ear, East Africa isn’t half as interesting were like royalty there.” musically as West Africa with all those incredible rhythms and In 2011, after a year at Harvard as a Neiman fellow, she moved instruments so closely tied to jazz and blues,” she continues. back to the house in Pontchartrain Park where she grew up, which “My beat ran from Djibouti – at the Gulf of Yemen – down to her father had repaired after Hurricane Katrina. After 16 years Mozambique, including Sudan, the eastern part of Democratic away, she found the music fertile with possibilities. Republic of Congo, and sometimes South Africa. That’s like 10 WWNO is working to syndicate “Music Inside Out” to other NPR or 11 countries, so I was on the move about two weeks out of stations. “If people can fall in love with a radio show from Lake every month.” Woebegon, there’s no reason why they can’t fall in love with us “People say that just because Somolians don’t have a workfrom here,” says Thompkins. “This city and this region are ‘the giving national government they’re walking around confused,” ing tree’ of American music. Let us grow.”

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C A S T O F CH ARAC TERS

John Preble

Guardian of Abita Springs’ whimsical museum BY GEORGE GURTNER

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Pleistocene age at “34 cents a gallon” should be the first tipoff that things may be somewhat amiss inside this building a stone’s throw from the circle at Abita Springs. There is a “Twilight Zone” aura about this entire setting that’s obvious before you even get out of your car. And as you wander through the tiny, somehow connected enclaves that make up this emporium of nuttiness, you take note of your surroundings and only hope that somehow, some day, you can find your way back out again. At one point, the “34 cents a gallon” can become your only touchstone with some past reality. It may be the ceiling of the “gift shop” – made up of old computer motherboards – or the signs: “Free possum with every purchase,” “Prophecies and healings in gift shop” and “Creeps, jerks, liars, bums, cheats, snakes, dopes, losers keep away!” By the time you get past the collection of garden hoses posing as art, “Buford the Bassigator” – half fish, half alligator – and the bottle caps and glass shards that decorate the walls of the place, you ask the obvious questions: “Who’s in charge of this madness?” or even, “Can anybody really be in charge?” “Hello! Hello!” says John Preble, a tall collection of smiles whose hair resembles a silver mop just home from a recent encounter with a curling iron. “Welcome to the Abita Mystery House.” “But the street signs around town call it the ‘UCM Museum,’” a visitor says as he stands in front of the “Homemade Harley Davidson” (use your imagination for this one). “When I first opened it about 13 years ago, my son, Andrew, was 12 years old. We were trying to figure out a name for it when Andrew suggested using the initials UCM, as in ‘You See ’Em Museum. It sounded good at the time, so I went with it. But people had no idea what that meant. One guy came in and called

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it the UCM Museum. What’s that, the University of Central Madrid?” In time Preble changed it all to the Abita Mystery House. “That’s more direct,” he says. “It tells where it is and what it is. Who knows, in a few years, I may change the name again.” The transplanted native of Chalmette, who swears he moved to the North Shore after stints studying art at Louisiana State University and University of New Orleans because of “… the clear, moving water here. I like that kind of natural aspect of things. South of the lake, there’s no moving water at all. The water is black there. It just kinda sits there. But that’s why I’m here – the moving water.” To be sure, Preble is no nutcase space cadet looking for a place to land. He is an accomplished artist whose work hangs in many New Orleans homes and who has invested wisely in real estate, and has reached a comfort zone in life thanks to both enterprises. In turn, that comfort zone allows Preble to define art, as he does with most things in life, on his own terms. “I collect things,” Preble says as he stretches his frame out in a chair in his studio. “I got that from my mama and my grandmamma. I guess it’s in the blood. I never had a problem collecting FRANK METHE PHOTOGRAPH

things. Years ago we were in Albuquerque and stopped at a place called Tinker Town. It was just like this … except it was a western version. Well, I realized in an instant this place had all the same crap that I had. But Tinker Town changed my life. It was like a vision. Really one of those ‘life changing’ moments. That was it. We came back here to Abita Springs and it took about a year and a half to get all this stuff together. Now we’ve been open 13 years.” Preble says the Mystery House breaks even. Some days, “nobody at all comes in.” Then again on other days, he gets nice crowds. They come in through the gift shop and most often buy a poster or any of the other nutty items from refrigerator magnets emblazoned with pithy sayings to … well, you name it. “I had a group of Europeans come in. I knew they were Europeans because of their shoes. They were large and clunky. They were moving around the buildings. They were speaking in a language I later found out was Polish. All of a sudden one of them runs up to me and pulls me by my arm to the back. He points to a bottle cap I have on one of the walls. He tells me that it’s from a brewery in his hometown – a tiny place in Poland. He was thrilled! That’s what it’s all about. It’s really fun to have those kind of experiences with people. To see that somebody is moved by something.” There is a Jax beer poster. There is another one advertising a Merle Haggard concert. There is “Darrel the Dogigator.” Over there in that pond is Tina, a live Louisiana alligator snapping turtle who’s the approximate size of a Mack truck. But don’t look for a program or a blue line on the floor to follow. You see as you go. “If you look around, you’ll see there’s nothing up in any order,” Preble says as though the explanation is needed. “If there’s a blank space and something fits, I put it on the wall. What I like to do is watch people when they walk around this place. It is like at first, they’re not quite sure where they are. Then I hear the words, ‘Oh my!’ Oh my … that’s the phrase I hear all the time.” As if to give credence without question, a man and his wife walk through. He points to a sign: “You might be a redneck if your wife’s job requires her to wear an orange vest.” You watch the woman’s mouth and you’d swear you can almost hear her: “Oh my!” A smile crosses Preble’s face. It is the affirmation that keeps Preble opening the doors to his weird art museum every day of the week at 10 a.m. It is why people come in to stare; to take photos and to “… bring me stuff.” And, it’s why Preble doesn’t hesitate to give away, free of charge, anything a customer might take a special liking to. “Hey, they give to me as much as I give away to them.” Try walking out of the Louvre with something under your arm. It all sets Preble to ruminate out loud about the “two art worlds he straddles.” “When we first got back from Tinker Town I took all the junk out of my house, put it here, put it there,” Preble says. “People would bring me stuff. I moved into this building, built that building over there. Just kinda free-styled it. I had no idea I was in the art business. All of a sudden people in the folk art business started visiting me, taking photographs, putting me in books. Then I have people come in and say, ‘But, you do high-end paintings. How can you do this?’ It’s like to them it’s two different worlds that can’t co-exist. It just doesn’t work for them at all. It works just fine for me.” The FedEx delivery guy comes in and Preble signs for a huge box. What is in the box? Your guess is as good as anybody’s. myneworleans.com

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M O D I N E’S N EW O RLEAN S

When Bathing Suits Are Too Small BY MODINE GUNCH

v er notice how o v er the y ears , bathing

suits have gotten smaller? This would make sense if people had gotten smaller, too. But most people have expanded. So we got to stretch less and less bathing suit over more and more skin, which means there is a lot of sunburning going on. It is bad enough for me, and I’m on the skinny side, but my sister-in-law Larva is the bounteous type. She decided she’s paying way too much money to Coppertone, while them bathing suit manufacturers are making out like bandits, cutting corners and letting parts of her ooze out that should never see the sun, she says to me. So, no more expensive teenie weenie bikinis for her. She is going to buy something that covers a reasonable amount of her, or find a nude beach and let it all hang out. Now she and me were raised Catholic back when Catholics believed in sin, and nudeness was at the top of the sin list. So I hope she ain’t serious. We head for the absolute-final-end-of-season-every-bathing-suit-must-go sales, which they always have in July – even though we’re going to be sweltering in the heat for two or three more months. But noooo, they can’t wait to pack the store with Christmassy coats and Santa mittens and hats with tassels, which nobody even wants to think about yet. And then some expert is going to come on TV and say the stock market is down because consumers ain’t buying, which indicates they’re worried about the economy – when what consumers are actually worried about is sweating to death. Larva picks out a couple of real colorful two-piece suits – lightning bolts on a deep purple background, and hot pink starfish on a turquoise sea. They are supposed to be figure-flattering and don’t expose the midsection. From what I gather from reading the label, the bottom will flatten your lower belly by squooshing all the fat up to your middle, and the top will flatten your middle by squooshing all that fat up into your armpits. Then you just try to keep your arms down, I guess. She heads for the fitting room and I wander off to look at the As-Seen-On-TV shelf in the store. Larva wiggles herself into the deep purple bottom of one suit, but once her fat is squeezed upward, it’s hard to pull the top on. She gets her head and arms into it, but it don’t want to go down over her middle. Finally she yanks with all her might, and she hauls it down, but before she can get a good look at it in the mirror, it snaps back up like a window shade. Now she has this tube of elastic parked over her boobs, and it won’t budge. The more she struggles, the tighter it gets. She don’t know if they’re trying to sell her a bathing suit or a boa constrictor. She peeks out the curtain for help, but the clerk ain’t around, and I’m off marveling at an As-Seen-On-TV foldable hose you can carry around in your pocket. So she’s on her own. She considers just pulling off the tag, putting her clothes on over the suit and waddling to the front of the store and paying for it. Then she could cut it off when she gets home – if she’s still breathing. But that would be destroying a new bathing suit she just paid for. No, she got to get it off. She shoves one hand up between her boobs and the suit, for leverage. The suit tightens up on her wrist, and now her wrist is stuck. She shoves the other hand in to get the first one out, and it gets stuck, too. Then her cell phone rings. 50

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It is me, outside the fitting rooms, wondering where she is. I got the phone up to one ear, listening to it ring, and with the other ear, I hear a cell phone playing the “Hallelujah Chorus” from inside the third dressing room, and under the curtain, I see a purse fall. I see feet actually kicking the purse. Then the ringing stops on my phone and the “Hallelujah Chorus” stops in the dressing room. I deduce that Larva is in the third dressing room. I say “Larva?” and I hear a lot of language that should not be heard by children, and I peek around the curtain and I see Larva’s problem. I don’t take her picture and post it on Facebook because I ain’t that kind of person. I start to help, but Larva says to stop because I might get my hands trapped in there, too, and we’ll be stuck together and have to call 9-1-1. I go find a clerk, a burly one named Benita. She don’t even act surprised. Maybe her customers get stuck in bathing suits all the time. She drags two chairs into the fitting room, puts one on either side of Larva, and I stand on one and she stands on the other. We each grip one side of the bathing suit top. Benita tells me whatever happens, don’t let go. Then she tells Larva to drop to the floor. Larva tries, and for a minute she bounces in the air like paddle ball, but then POP! she plunks down and the bathing suit flies up, and me and Benita go over backward. But it’s a little bitty dressing room, so we hit the walls and don’t actually fall down. Then Benita says she has just what Larva needs. She gets an extra-large long T-shirt with a life-sized print of a sexy lady in a bikini from the neck down and a pair of shorts. Larva takes it. So she’s saved from the nude beach. No swimming in sin this year. LORI OSIECKI ILLUSTRATION

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J OIE D’ E V E

BLOGS FROM THE NEW NEW ORLEANS

Sister Act B Y E V E K idd C ra w f ord

he sibling q u estion is s u ch a har d one for m e to

successfully answer, and I get asked it all the time. Everyone does. It is a typical “get to know you” question, ostensibly harmless: “Do you have any brothers or sisters?” I ask it myself of other people frequently. When I was young and both of my half-siblings were alive, I just said yes. Yes, I had a brother and a sister both, even though they were a lot older than I was. A couple of weeks after my brother died when I was 7, my mom and dad and I took a trip to get away from it all. As I was building a sand castle with another sunburned little girl in Navarre Beach, she asked me casually, “Do you have any brothers or sisters?” “Yes, I, um, I have a half-sister,” I said. I had never before referred to my sister as my half-sister, but I recall feeling like I had to fill the extra space left by not mentioning my brother with something. My mom motioned me over. “Don’t do that,” she said. “She is every bit as much your sister as she was before, and you don’t have to leave your brother out. Just say you had a brother and he died.” It was good advice, thoughtful and fair and honest – my mom always gives good advice. But, then and now, following it isn’t always that easy. I didn’t want to tell a stranger on the beach about my dead brother; I wanted to forget about it and just build a damn sand castle. When I started a new school at the end of that summer, I got the sibling question constantly. I told the first person who asked that I had a sister and a dead brother. “Oh, weird,” she said and walked away. I told the second person who asked that I had a sister and a dead brother. “How’d he die?” she asked. “He killed himself,” I said. “He’s going to hell,” she said and walked away. I told the third person who asked that I had a sister. And for a long time, that was my standard answer. People too often wanted to know the details of my brother’s death, details that even now I don’t like discussing. I can’t blame people for asking how my brother died, but I am still kind of appalled at the number of people who think “How’d he do it?” is an appropriate follow-up question. Now that my sister is dead, too, it’s all too easy to just say I’m an only child. In many ways, it’s true. I am my mother’s only child, and I definitely grew up as an only child. Even when they were alive, my siblings were so much older than I was that we didn’t have a typical sibling relationship. I hate having to put wellmeaning strangers through the mental gymnastics of trying to figure out how to respond to, “Well, my dad had two kids in his first marriage and then 20 years later, he had me in his third marriage, but in any case, both my brother and 52

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sister were troubled alcoholics who died way too soon” when all they were expecting was a simple yes or no. All of this is really just an elaborate introduction to the fact that I mostly consider myself an only child, so watching my two daughters and my stepson forge relationships as siblings is really amazing for me. Ruby and Elliot get along so much better than I ever could have imagined a 6-year-old girl and an 11-year-old boy could get along. “Did you love me the moment you met me?” she asked him one night in her typical modest fashion, batting her eyelashes in his direction. “Yeah, sure,” he said. “I loved you all the time. Just don’t hug me right now, OK?” And adding Georgia to the mix … I have honestly never seen the kind of adoration that exists among these three. I can’t say that it will last forever. Georgia turned 1 in May (How did that happen so fast?), which means that any minute now, she will be yanking on the wires to Elliot’s Xbox and scattering Ruby’s crayons across the room and copying them and following them and otherwise being an adorable toddling nuisance. But for right now, it is pretty great. Ruby woke up super-early on Georgia’s birthday because she was so excited, and she immediately rushed to her crib, sang her “Happy Birthday!” and then thanked me for giving her a sister. I am not saying Ruby is never jealous because she is. Sometimes she asks me whether I love her or Georgia more, and I always give her the same answer: “I love you both so much in different ways. I love you because you made me a mother. I love Georgia because she made you a sister. I love you both because you made us a family. I love you and Georgia to the moon and back, and having Georgia has just given me one more way to love you, Ruby, because I love being able to watch what a good big sister you are.” Some questions are hard to answer, but that one, at least, is very easy. Excerpted from Eve Kidd Crawford’s blog, Joie d’Eve, which appears each Friday on MyNewOrleans.com. For comments: info@neworleansmagazine.com.

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L OCAL C O L O R

C H R O N I C LES Frank Sinatra, Beverly Sills, Truman Capote, President Gerald Ford – the list is extensive. The Pontchartrain had begun with residential apartments, which continued to collect patrons. An elaborate penthouse suite was home to Col. Eberhardt Deutsch, and later to Frankie Besthoff, wife of Sidney Besthoff, owner of Katz & Besthoff Drugstores. Edith Stern was a resident, as her grandson Bill Hess recalls, “I think she had two suites together. It was such a special place.” It was more like a home. Hess says that one night he and his wife were out in the French Quarter and all he had was a checkbook, and nobody would cash a check. “We went back up to the Pontchartrain and they cashed it. That’s how they were.” Loraine Despres Eastlake’s grandmother, Dora Stern, lived at the Pontchartrain. “I used to love to go there. The crabmeat salads!” Eastlake, author of The Southern Belle’s Handbook, published by Harper Collins, recalls that all the elderly ladies depended on staff to undo their corset strings each evening. Next on the improvement agenda was the Caribbean Room. The décor was enough to satisfy the most discerning: Adelaide Wisdom Benjamin remembers, “Everybody wanted to have their debutante parties there.” After a brief fling with out-of-town gourmet cooks, the Pontchartrain found its star. Nathaniel Burton, born in McComb, Miss., in 1914, rose through the ranks to be head chef in the Caribbean Room. Chef John Folse includes a recipe for stuffed flounder from Burton in his online recipe collection (JFolse.com/Recipes). Louis Evans, another black chef, would be the next star of the hotel’s kitchen. He began cooking in the U.S. Army in the 1950s, was hired as a relief cook under Nathaniel Burton in ’69, and took over the top position three years later. Evans appeared with Julia Child on her “Dinner With Julia” television show and on “The Mike Douglas Show.” The Louis Evans Creole Cookbook, published by Pelican Publishing Company, is still available at Amazon.com. In the heyday of the Caribbean Room, the favorite dishes (according to food critic Tom Fitzmorris, whose website, NOMenu.com, includes descriptions)

A Hotel Called Pontchartrain The grand hostelry of the Garden District still calls up happy recollections. BY CAROLYN KOLB

n 1 9 2 7 , the P ontchartrain H otel rose at 2 0 3 1

St. Charles Ave. The location was perfect: just across the avenue from the Garden District. The plan was for a residential hotel, which did well until the effects of the Great Depression took their toll. One of the original owners, Lysle Aschaffenburg, was persuasive and received permission to continue operating it. Finally, in the late 1940s, he became the proprietor, and was followed by his son, Albert, until ownership changed in the ’80s. Aschaffenburg wanted the Pontchartrain to be splendid. So the Pontchartrain Hotel, the one in the minds of New Orleanians, was born, complete with luxury named suites. The Henry Stern Suite featured antiques from Stern’s antique shop. Other suites would be named for star patrons: The Mary Martin Suite, The Helen Hayes Suite, The Richard Burton Suite. A veritable “Who’s Who” frequented the Pontchartrain: Rita Hayworth and Aly Khan, Carol Channing, Richard Burton,

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PHOTOGRAPH COURTESY THE HISTORIC NEW ORLEANS COLLECTION

were: Crabmeat Remick (with bacon and a chili sauce, baked au gratin style); Trout Veronique (whose sauce included white grapes); and Mile High Pie (chocolate, vanilla and peppermint ice cream in a pie shell slice, topped with a high meringue and chocolate sauce). Longtime maître d’, Douglas Leman, who possesses a phenomenal memory, was a part of the Caribbean Room’s success, but, while it was the grand dining spot, The Silver Whistle coffee shop was the place to go for breakfast and a quick bite. Its most famous menu item? The blueberry muffins. The food was good enough to create cravings: Karen Perschall remembers her husband bringing home a take-out order. “He got home, and there was my dinner on a tray – with the china, the glass, the knife and fork and napkin – just the way they would have served it in the restaurant! I don’t think they had ever done take out before, but I appreciated it so much and I’ve never forgotten.” The little cafe was also known as the rendezvous of choice for a changing cadre of businessmen, attorneys and various locals, including both white and black patrons, who would meet for breakfast every morning. Politics was often on the menu. Attorney Henry E. “Hank” Braden IV, remembers it fondly, “My father would go. And Charlie Dunbar, Judge Maury Sear, Phil Wittmann, Howard Judell, Bryan Wagner, John Ormond … a lot of people. “Judge Sear would like to open the door. He’d get there around 6:30. The federal lawyers were early, then everybody else. The best seat was the table on the corner, you would have a good view of the avenue,” Braden explains. The Pontchartrain needed a signature late-night entertainment spot. Next to the hotel site was a popular drinking establishment known as The Stable, with decor that included live chickens. This was removed and the transformation of the Bayou Bar began. Naturally, the Bayou Bar’s piano would be a Steinway. By 1951, the pianist was Charlie Luckow, and he would be there for over a quarter of a century. Other entertainers through the years, besides “Tuts” Washington, included Dr. Michael Neal, Blaine Butler, Bruce Versen, Mimi Guste and Carl Franklin. Phil Melancon has been the best-known Bayou Bar entertainer in recent years. Lately the Pontchartrain, (according to its website ThePontchartrain.com) has focused primarily on residential housing, with extended stay units and hotel dining offered for residents. News reports suggest they’ll also be able to offer normal hotel rooms, which will possibly allow the return of live music. Many New Orleanians would be happy to raise a glass to that!

The House Player

The late Isidore “Tuts” Washington was playing at a private party when one of the guests, Albert Aschaffenburg, then proprietor of the Pontchartrain Hotel, asked him to go to the hotel after the party ended. Once seated at the Bayou Bar Steinway, Tuts launched into a new career, playing three nights a week at the Uptown venue in the early 1980s, where, besides pleasing the regulars with show tunes, he could heat up the keyboard with his Storyville-based boogie-woogie. Along with Professor Longhair and Allen Toussaint, he was featured in Stevenson Palfi’s documentary Piano Players Rarely Play Together. myneworleans.com

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L OCAL C O L O R

HOME

Federal Reserved

There is an Early American style to this University Area home.

B Y B O N N I E W A R R E N p hotogra p hed by c H E R Y L G E R B E R

ocate d in the Uni v ersit y A rea of N ew O rleans ,

the circa 1920s Federal-style home of Timothy “Tim” Fields is a study in simplicity. “I have always admired all things in the Federal style, from architecture to furnishings,” Fields says. “The architecture is associated with the early American Republic, and I like it because it’s balanced, symmetrical and simple, while I enjoy Federal-style furniture that I consider elegant, classic and timeless.” Enter the iron-fenced front garden through the vine-covered gate, and view the tree-shaded two-story home on a corner lot. It is definitely classic Federal-

style architecture. “I liked everything about the house when I first saw it in 2006,” continues Fields, an attorney with his own law firm. “I especially noted that it had large living and dining rooms, since I enjoy entertaining.” Now filled with fine Federal-style furniture, the main formal rooms are much in keeping with what Fields learned to love growing up in Virginia. “My grandmother, Nannie B. Patrick, loved Federal antiques and I always wanted a house with formal rooms furnished elegantly just like hers. Fortunately, I inherited many of her fine antiques that

Facing page: Federal-style antiques add elegance to the living room; an 18th-century Chinese ancestor portrait graces the wall. This page, top: A late 18th-century drop-front desk displays collectables from the homeowner’s travels. Bottom: The circa-1920s Federal-style home is located on a quiet street in the University Area.

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This page, top left: The new, sleekly modern kitchen was designed by Chet Pourciau. Top right: Seating in the new den is provided by the comfortable sectional sofa and modern chair. This page bottom: The Federal table under the 19th-century Chinese ancestor portrait came from Fields’ grandmother. Facing page, top: A new deck provides comfortable seating and is the core for entertaining in the rear yard. Facing page, top right: Landscape designer Mark Arenales fashioned the handsome fountain that features three lion heads. Facing page, bottom left: A table and chairs for outdoor dining fits neatly on the new patio fashioned from travertine from Turkey. Bottom middle: Bottom right: Timothy “Tim” Fields

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now fit perfectly in my home.” For guidance, Fields brought in Chet Pourciau, a well-known designer. “I needed Chet’s talent to help me make the formal, yet comfortable, home I envisioned,” he says. “While I wanted the living and dining room to be formal, I also wanted my new kitchen, den and outdoor entertaining area to be modern with lots of style.” Pourciau gave Fields everything he asked for and more. “In the living room and dining room, I showcased his fine antiques, art and accessories, while I designed a

dramatically handsome new den and kitchen across the rear of the house,” Pourciau explains. “Then I addressed Tim’s desire for the perfect outdoor entertaining location by adding a large deck and an adjoining courtyard with a formal fountain. “It’s the perfect house for entertaining,” Fields explains. “I have had seated brunches for 24, birthday parties for 50 and indoor-outdoor celebrations for 100. This house has everything I want, and I never tire of enjoying the modern kitchen, den and outdoor entertaining area.” myneworleans.com

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visit myneworleans.com or call 504.828.1320 to subscribe! 60

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THEMENU TABLE TALK

RESTAURANT INSIDER

FOOD

LAST CALL

DINING LISTINGS TABLE TALK:

More Than Just Brunch PAGE 62

Atchafalaya chefs Chris Lynch (left) and John Porter serve a “loud” and “raucous” brunch that “spills out of the restaurant.”

JEFFEREY JOHNSTON PHOTOGRAPH

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T HE M EN U

T A B L E T A L K

More Than Just Brunch

The party never stops in New Orleans, even for breakfast.

By Jay Forman y

an d

l arge

s u m m er

m e l ts

the

resta u rant

business down like a snowball left on the curb. But there are exceptions to this rule. A big one is brunch, a seating that has somehow immunized itself to this seasonal slowdown. Call it Egg Love Over in the Big Easy, the Hollandaise Effect or the Search for Shock of a Sriracha-spiked Mary – at brunch in New Orleans you can have your funnel cake and eat it, too. At Atchafalaya Restaurant, brunch starts in the dining room, but a combination of the live music and Bloody Mary Bar often propels it out onto the street. “It is a scene. It is unlike any other service here,” says chef Chris Lynch. “It is loud, it is raucous. It spills out of the restaurant. It is not your quiet, romantic brunch. Ever. You can print that. It is a party.” Lynch describes the scene as an extension of owners Tony Tocco and Rachael Jaffe, who took over about five years ago and have since made the neighborhood joint on Louisiana Avenue a gathering place for musicians and those seeking a good time on Saturday and Sunday mornings. This establishment’s watering hole is the Bloody Mary Bar, where you can start with a choice of two bases – a traditional red tomato as well as a green tomatillo version – and then build it up from there using an array of house-made pickles. “Char stems, watermelon rind, asparagus, ramps – one of our cooks has appointed himself ‘resident pickler’ and he puts all this stuff out,” Lynch says.

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Popular dishes include eggs Rockefeller, poached over-easy with creamed spinach and bacon atop a fried grit cake then topped with Creole hollandaise. Eggs Atchafalaya loses the grits and spinach and brings on fried green tomatoes and jumbo lump crabmeat. A Southern-style BLT is made with braised pork belly and fried green tomatoes between a split brioche. A dish of duck hash, top left, starts with duck confit then gets partnered with blackberries, mangoes, eggs and hollandaise along with bacon vinaigrette, and those with a sweet tooth will enjoy the bananas Foster French toast. “That is my son’s actual favorite dish in any restaurant he’s ever been in,” Lynch says. “He comes here and I don’t even have to ask – he knows what he’s getting.” The scene is mostly local, although downtown concierge desks do route visitors seeking a “neighborhood spot” out this way. Lynch describes their responses as a compliment of high order. “It is great to hear them say, ‘We’ve been here four days JEFFERY JOHNSTON PHOTOGRAPHS

and been here and been there and Breaking wanted to tell you that this was the for Brunch best time we had.’ This kind of thing Atchafalaya Restaurant makes us feel really good about what 901 Louisiana Ave. we’re doing.” 891-9626 Since Lynch came on board AtchafalayaRestaurant.com earlier this year (and also his preLunch Mondays-Fridays; decessor, friend and colleague dinner nightly; brunch Baruch Rabasa) the overall menu Saturdays-Sundays has grown more sophisticated. For Coquette weekday lunch and dinner service, 2800 Magazine St. and it’s a bit like Jekyll and Hyde. 265-0421 Rather than a block party you’ll find CoquetteNola.com a fairly quiet neighborhood boîte. Lunch Mondays-Saturdays; But for brunch on the weekend, all dinner nightly; brunch bets are off. Sundays Not far down Magazine Street at the corner of Washington Avenue is Coquette, where chef Michael Stoltzfus takes a more cerebral approach to his food. But don’t confuse cerebral with stuffy; Stoltzfus served time at August and brings a fine-dining sensibility to the table enlightened with humor and a particularly distinctive pastry component shaped by pastry chef Zak Miller. “Some people refer to it as ‘Brinner’ because our menu is kind of like ‘dinner meets breakfast,’” Stoltzfus says. “The three-course brunch for $25 is really popular, but we do à la carte as well. Mostly it’s just fun. We get a lot of drinkers so it gets very lively.” For drinks, they present a few eye-openers based on a foundation of cold-brewed New Orleans-style coffee. The bloody marys get some extra punch from Sriracha hot sauce as well as Togarashi – a Japanese seasoning blend with an exotic pepper bite. Popular dishes include the eggs Benedict that gets changed up with whatever type of cured meat they currently feature in house. “Recently we did Wagyu brisket that we treated like pastrami – seasoned and smoked,” says Stoltzfus. A solid New York Strip with homefries and Mississippi eggs done sunny-side up is another big mover. But diners here are most rewarded by taking advantage of what Stoltzfus does best: taking a creative approach to produce and finding new ways to make familiar ingredients surprising. Take for example his shaved foie gras salad. The foie gras is par-frozen then shaved into ribbons. For service, he lets the portions come to room temperature before sending them out. The result is a deliciously decadent and creamy component to a salad. “In making that dish, we wanted to try and do something a little different, and lighter as well, with what can be a heavy ingredient,” he explains. The produce component of the salad changes often, but for a New Orleans Wine & Food Experience dinner last May, it included slivers of tart green strawberries along with the usual sweet ripe ones. Pastry chef Miller’s creations contribute highly to the brunch menu as well. Funnel cake appears as an option for course number three, and à la carte sides include Paris-Brest as well as an “old fashioned” donut complemented by huckleberry compote and sour-cream ice cream. Breads and viennoiserie appear as well.

Also for brunch:

Other lively places for brunch include Dante’s Kitchen in the Riverbend, which features lush patio seating as well as a price point that compares very favorably to that of their dinner service. Surrey’s, both on lower Magazine Street and their new-ish location further Uptown, is also very popular, though it swaps out the alcohol for its signature menu of freshly pressed juices. Bywater favorite Satsuma now has a location on Oak Street as well.

appetizers&

a glass of wine $2

Turtle Soup

topped with sherry

Summer Borscht beet, watermelon, cucumber

Tuna 2 Ways

tartare & pepper seared, wasabi crème fraiche

Crabmeat Ravigote Napoleon couscous,

salsa verdé, tomatoes

Duck Confit & Mushroom Tart

capers, pepperjack mornay

Charcuterie Board

pork terrine, smoked duck boudin, green City Park Salad tomato chow chow, green apples, stilton, dried cherry mustard applewood bacon

Truffle Fries

black truffle mayo

Ya-ka Mein

soy glazed pork belly, rich broth, shiitake mushrooms, housemade pasta, fried egg

Roasted Bone Marrow shallot,

z JUNE - AUGU ST Smoked Fried P&J Oysters buffalo trace

tomato jam, white pickle & parsley, remoulade smoked salt, focaccia

Baked Manchego

Cane Glazed Gulf Shrimp

z 900 city park ave

pickled peppers, jalapeño & lime crème fraîche

focaccia, caper berries, assorted olives

Peppery Chicken Livers pickled

watermelon rind, baby arugula, pepper jelly vinaigrette

- chef chip flanagan

Available at Dinner 7 Nights! 488-1000

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T HE M E N U

R E S T A U R A N T IN SID ER

Three New Eateries To Try B Y RO B E R T P E Y T ON

Thrive Foods got off to an inauspicious start earlier this year. The business, a partnership between chef Rob Faust and Peter Menge, right, provides prepared food for pick-up at the Laurel Street Bakery, with other locations to be announced. Thrive’s first day would have been April 8, but just after cooking the food for customers to pick up, Faust went into sudden cardiac arrest. Faust survived, and he’s fine now, but he spent some time in the hospital and Thrive was on hold for about a month. They got a second chance for a first day on May 13, and they’ve been going strong ever since. Customers can visit Thrive’s website, ThriveFoodsNola.com, to view a frequently changing weekly menu that typically offers a choice from three entrées, a salad, a wrap and a snack. You can place an order online, call or text 345-9328 or email orders@thrivefoodsnola.com then pick up between Monday and Thursday between 3 and 7 p.m. The entreés and salads come in 5- and 8-ounce portions, and you can generally add chicken, shrimp or

Chefs Chris and Lisa Barbato, below right, have opened a bakery and restaurant called Rivista (4226 Magazine St.). The name translates, roughly, as “Magazine” in Italian, and while it has been pointed out to me that the street’s name is derived from the French word for warehouse (magazin), it’s still pretty clever if you ask me. Both husband and wife have lots of experience in New Orleans restaurant kitchens; Chris was most recently the executive chef at Café Adelaide, and Lisa was the pastry chef at Peristyle before starting a venture selling pastries at the Crescent City Farmer’s Market. The couple has taken over a narrow storefront in a block of Magazine Street that rivals sections of Freret Street for the sheer 64

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salmon to the salad. At least one entrée is available in a vegetarian version, at a reduced price. Recent entrées have included grilled chicken breast with a local apricot glaze and corn and edamame succotash, ginger and orange marinated pork tenderloin with bok choy and buckwheat noodle stir-fry and sautéed crawfish and shrimp with stewed tomatoes and local okra over scallion brown rice. I am not a fan of brown rice, but having tasted the crawfish and shrimp, I may have to change my opinion. Thrive focuses on using local products, and Faust certainly takes nutrition into account when coming up with the recipes, but there’s absolutely no sense of sacrifice associated with this food. The best way to guarantee you’ll get what you want is to order 24 hours in advance, but they make extra of everything, so if you’re interested, give them a call, text or email, even if you haven’t had time to place an order.

number of restaurants in such close proximity. There isn’t a lot of room to sit and eat at Rivista – there are probably seats for 20, with another dozen stools along a raised shelf to your left as you enter – but the seats they do have are comfortable enough.

The baked goods are among the best you’ll find in New Orleans. The crust on the turnovers is pretty much the ideal for puff pastry; it manages to be both crisp and chewy, and the fillings are similarly delicious. There is a changing list of sweet and savory baked goods, including muffins, scones, tarts, cookies and excellent madeleines. There is also a lunch menu with a soup, salad, antipasti, quiche, one or two piandini (flatbread sandwiches) and entrée that changes weekly. The menu is mostly Italian, and as I write the soup is roasted bell pepper and tomato gazpacho; grilled chicken over greens with shaved radishes, red onion, tomato, house-made croutons and lemon vinaigrette is the salad; the antipasti is grilled

Lucky Rooster has just opened (515 Baronne St.), and is owned by the same folks behind Slice and Juan’s Flying Burrito. Joe Briand, formerly of Herbsaint and the local wine store Hopper’s Carte des Vines, is the general manager and responsible for the wine. Neal Swidler, formerly of Emeril’s Delmonico, is the chef, and his menu is a broad tour of Asian street food. At Lucky Rooster you can order dumplings stuffed with pork or shrimp, steamed buns called bao filled with beef short ribs or eggplant and black beans; banh mi sandwiches; Korean-style fried chicken; ramen noodle soups; and a hell of a lot more. The restaurant has a full bar, and Christine Jeanine Nielsen is in charge of the cocktail program, which includes the option of spiking house-made sodas. Lucky Rooster is open for dinner as I write, but within days will also be serving lunch; both are Tuesdays through Saturdays. Call 529-5825 to find out more.

polenta cake with caponata; the quiche features blue crab and asparagus with an arugula salad; the piandini are grilled eggplant, mozzarella and roasted bell pepper or salami, ham, provolone and tapenade; and the entrée is stracci pasta with beef ragu. Rivista hasn’t been around too long, but it’s already one of my favorite bakeries in town, and the Barbatos clearly have both a passion and talent for both sweet and savory dishes. You can call Rivista at 371-5558. It is open from 7 a.m. to 5 p.m., Mondays through Fridays, and 8 a.m. to 3 p.m. on Saturdays and Sundays. Questions? Comments? Suggestions? Email rdpeyton@gmail.com

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B A K E R Y + C A F É Food so Good You’ll wish Arbitration Could Last Forever

Downtown Business Catering www.graciousbakery.com 504.301.3709

myneworleans.com

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FOOD

Quick From the Grill Fast recipes for warm days B Y D A L E C U RRY

n these s u m m er d ays I l i k e to d o si m p l e coo k ing

on the charcoal or gas grill as opposed to hours-long endeavors such as pulled pork, barbecued chicken or brisket. I love it all because, in my mind, there’s no better taste than what charcoal and hickory chips give to a piece of pork or beef – same goes for chicken and ribs. But in the heat of July when barbecue is a must, what’s a cook to do? It means hours of standing somewhere between the blazing sun above you and the flames below you, sweat pouring down your neck and clothes sopping. Not worth it in my book. So I turn to simple things that can be done in minutes or with no attention at all. These are also some of my very favorite dishes to eat, and they have that wonderful charcoal-grilled taste and texture. I say save the brisket and slowsmoked pork for fall, winter and spring, when the days are cool and you can enjoy the outdoors. But in July and August the best places to be are in a house, 66

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pool or cool movie theater. Along with the following entrées, you may want to try grilling fresh corn, peppers and squash on a charcoal or gas grill. Buy corn in its shucks. Pull back the shucks, leaving them attached and remove the silks. Then slather the corn with softened butter and sprinkle with salt and pepper. Gently pull the shucks back over the corn and tie the ends together with string. Place on a grill for about 20 minutes, turning occasionally. For more of a grilled look, remove the shucks after cooking and put the corn back over the flames for a few minutes to slightly brown the kernels. Buy some tri-colored bell peppers, a zucchini, EUGENIA UHL PHOTOGRAPH

a yellow squash and a bunch of green onions. Cut the peppers and squash in strips and place all in a metal, serrated barbecue grill basket, sprinkle with olive oil, salt and pepper and set on a hot grill for about 20 minutes, stirring occasionally, until vegetables have that roasted look. If your grill is large, you can do corn and the basket of vegetables all at the same time. It is best to cover the grill to keep in smoke and flavor. While a gas grill is easy to use and has the taste benefit of cooking over a flame, a charcoal grill, especially when soaked hickory chips are placed on top of charcoal, gives maximum flavor. Love artichokes? Parboil or steam several, cut them in half lengthwise and scrape out the chokes. Brush them in extra-virgin olive oil, sprinkle with salt and garlic powder and grill on both sides until tender and browned. Serve one-half artichoke per person.

Grilled Pork Tenderloins 2 tablespoons olive oil 1/4 cup Worcestershire 2 teaspoons freshly grated black pepper 3 tablespoons fresh rosemary, chopped fine, plus extra leaves for sprinkling 6-8 pork tenderloins Kosher salt

Mix together olive oil, Worcestershire, black pepper and 3 tablespoons rosemary. Place tenderloins in a flat container

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and pour mixture over. Cover and marinate for several hours in the refrigerator. Shortly before serving, heat a charcoal or gas grill to hot. When ready, sprinkle tenderloins with salt and place on grill directly over fire and cook until done or slightly pink on the inside, about 15 to 20 minutes depending on the fire. Brush with marinade occasionally and turn frequently to brown all sides. Use a meat thermometer, if desired.

Place meat on a platter and sprinkle with more fresh rosemary. Slice on an angle to serve. Serves 8 to 10

Barbecued Shrimp 2 pounds large shrimp 1 pound bacon Skewers or toothpicks

Peel and devein shrimp. Cut bacon strips in thirds. Wrap each shrimp in a piece of bacon and secure on 6 skewers, or individually with a couple of toothpicks. If some shrimp are small, wrap 2 to a piece of bacon. Heat a charcoal or gas grill to hot. If using charcoal, coals should be red and white. Place shrimp directly over and within 6 to 8 inches of coals. Grill, turning, until bacon has crisped â&#x20AC;&#x201C; about 10 minutes. Serve immediately. Serves 6

Drunken Chicken 1 or more whole chickens Creole seasoning Empty beer cans for each chicken Beer

Liquid smoke Liquid crab boil

Heat a charcoal grill to hot. If cooking several chickens, use a small bag of charcoal; if 1 chicken, half a small bag. When white-hot, spread coals in a thin layer. For maximum flavor, sprinkle coals with wet hickory chips, soaked in water for at least 30 minutes. Close all but one or two small vents at the top of the grill. Sprinkle chickens generously with Creole seasoning inside and out. For each chicken, mix together 1/3-cup beer, 1 teaspoon liquid smoke and 1 teaspoon liquid crab boil. Pour into empty beer can. Place chickens on top of beer cans, legs down so that the can enters the large cavity of the chicken. Be careful to balance the chicken so that it wonâ&#x20AC;&#x2122;t turn over during cooking. Place directly over coals, close cover and grill for 1 hour and 20 minutes. Do not open the grill during cooking. Serves 4 per chicken

THE MENU

LAST CALL

‘‘Tales’’Is Very Cool B Y T I M M C NA L L Y

he hea d l ine te l l s the tr u th , b u t it isn ’ t so m ething

you expect to find in July in New Orleans. Staying cool in that month in this place is a challenge of the highest order. But the annual Tales of the Cocktail is a very cool festival. Now in its 11th year, Tales is considered the No. 1 distilled spirits festival in the world for professionals and neophytes alike. Tales was founded in New Orleans and now stages similar efforts in Vancouver, British Columbia, and Buenos Aires, Argentina. This year’s featured drink is the Rickey – basically a sexed-up highball – first created in the late 1800s. The drink’s resurgence and popularity began when the new international cocktail movement took hold in the 1970s. It is the featured cocktail at this year’s Tales of the Cocktail festival, happening this month, July 17 through 21, headquartered in the Monteleone Hotel. The Rickey recipe here was created for Tales by the talented gang at Cane & Table, the newly renamed bar that was formerly Pravda, then briefly Perestroika, located at 1113 Decatur St. Note to C&T: the new name is much better.

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The Rickey 2 ounces Hayman’s Royal Dock Gin 1/2 lime 3-4 ounces soda water

Squeeze the lime into a wine glass and add 2 ounces of Hayman’s Royal Dock Gin. Place the lime shell in the bottom of the glass and fill with ice. Add soda water and a straw, and serve. Created by Nick Detrich

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THE MENU

DINING GUIDE

5 Fifty 5 Restaurant Marriott Hotel,

and homemade pastas in a setting that’s both elegant and intimate; off-premise catering. New Orleans Magazine Honor Roll honoree 2009. $$$

L Mon-Sat, D daily. Thai food and sushi bar with a contemporary spin is served in this date-friendly establishment; private rooms available. $$

555 Canal St., 553-5555, French Quarter, 555Canal.com. B, L, D daily. This restaurant offers innovative American fare such as lobster macaroni and cheese, seasonal Gulf fish with crab and mâche salad with boudin. Many of the dishes receive an additional touch from their wood-burning oven. $$$$

Antoine’s 713 St. Louis St., 581-4422, French Quarter, Antoines.com. L Mon-Sat, D Mon-Sat, Br Sun. This pinnacle of haute cuisine and birthplace of Oysters Rockefeller is New Orleans’ oldest restaurant. (Every item is á la carte, with an $11 minimum.) Private dining rooms are available. $$$$$

Basin Seafood & Spirits 3222 Magazine

7 on Fulton 701 Fulton St., 525-7555, CBD/

Arnaud’s 813 Bienville St., 523-5433, French Quarter, Arnauds.com. D daily, Br Sun. Waiters in tuxedos prepare Café Brulot tableside at this storied Creole grande dame in the French Quarter; live jazz during Sun. brunch. $$$$$

$= Average entrée price of $5-$10; $$=$1115; $$$=$16-20; $$$$=$21-25; $$$$$=$25 and up.

Warehouse District, 7onFulton.com. B, L, D daily. Upscale and contemporary dining destination. $$$$

13 Restaurant and Bar 517 Frenchmen St., 942-1345, Faubourg Marigny, 13Monaghan. com. B, L, D daily, open until 4 a.m. Latenight deli catering to hungry club-hoppers. Bar and excellent jukebox make this a good place to refuel. $

Abita Brew Pub 72011 Holly St., (985) 892-5837, Abita Springs, AbitaBrewPub.com. L, D Tue-Sun. Famous for its Purple Haze and Turbodog brews, Abita serves up better-thanexpected pub food in their namesake eatery. “Tasteful” tours available for visitors. $$

Acme Oyster House 724 Iberville St., 5225973, French Quarter; 3000 Veterans Blvd., 309-4056, Metairie; 1202 N. Highway 190, (985) 246-6155, Covington; AcmeOyster.com. L, D daily. Known as one of the best places to eat oysters. $$

Aloha Sushi 1051 Annunciation St., 5660021, Warehouse District, SunRayGrill.com. L, D Tue-Sat. A large list of rolls, hot rice bowls, Asian-inspired soups, salads, cocktails and more. Visit for Sake Hour: half-priced sake and three rolls for the price of two. $$

A Mano 870 Tchoupitoulas St., 508-9280, Warehouse District, AManoNola.com. L Fri, D Mon-Sat. A Mano is chef Adolfo Garcia’s take on authentic regional Italian cuisine. Executive chef Joshua Smith handles day-to-day duties at this Warehouse District spot. “A mano” means “by hand” in Italian; fitting for a restaurant where much of the pasta and charcuterie are made in-house. $$

Ancora 4508 Freret St., 324-1636, Uptown, AncoraPizza.com. L Fri-Sat, D Mon-Sat. Authentic Neapolitan-style pizza fired in an oven imported from Naples keeps pizza connoisseurs coming back to this Freret Street hot-spot. The housemade charcuterie makes it a double-winner. $$ Andrea’s Restaurant 3100 19th St., 8348583, Metairie, AndreasRestaurant.com. L Mon-Fri, D daily, Br Sun. Indulge in osso buco

Audubon Clubhouse 6500 Magazine St., 212-5282, Uptown. B, L Tue-Sat, Br Sun. Nested among the oaks in Audubon Park, the beautifully situated clubhouse is open to the public and features a kid-friendly menu with New Orleans tweaks and a casually upscale sandwich and salad menu for adults. $$

August Moon 3635 Prytania St., 899-5129, 899-5122, Uptown, MoonNola.com. L, D Mon-Fri, D Sat. Lots of vegetarian offerings and reasonable prices make this dependable Chinese/Vietnamese place a popular choice for students and locals. Take-out and delivery available. $ Austin’s 5101 W. Esplanade Ave., 888-5533, Metairie, AustinsNo.com. D Mon-Sat. Mr. Ed’s newest upscale bistro serves contemporary Creole fare, including seafood and steaks. $$$

The Avenue Pub 1732 St. Charles Ave., 586-9243, Uptown, TheAvenuePub.com. L, D daily (kitchen open 24 hours a day). With more than 47 rotating draft beers, this pub also offers food including a cheese plate from St. James, a crab cake sandwich and the “Pub Burger.” $

Bacchanal Fine Wines and Spirits 600 Poland Ave., 948-9111, Bywater, BacchanalWine.com. L, D daily. The pop-up that started it all, this ongoing backyard music and food fest in the heart of Bywater carries the funky flame. Best of all, the front of house is a wine shop. $$

Barcelona Tapas 720 Dublin St., 861-9696, Riverbend, LetsEat.at/BarcelonaTapas. D TueSun. Barcelona Tapas is chef-owner Xavier Laurentino’s homage to the small-plates restaurants he knew from his hometown of Barcelona. The tapas are authentic, and the space, renovated largely by Laurentino himself, is charming. $ Basil Leaf Restaurant 1438 S. Carrollton Ave., 862-9001, Uptown, BasilLeafThai.com.

St., 302-7391, Uptown. L, D Tue-Sat. The focus is on seafood at this uncluttered, contemporary joint venture between Colombian chef Edgar Caro from Barü Bistro & Tapas and Louisiana fishing guide Tommy Peters. Their generally lighter approach is represented in dishes such as whole frilled snapper as well as traditional favorites such as spicy boiled crawfish (in season). $$

Bayona 430 Dauphine St., 525-4455, French

Warehouse District, BoucheNola.com. L, D Wed-Sat. Bouche is a mix of lounge, cigar bar and restaurant with an open kitchen serving largely Southern food in portions Bouche calls “Partailles” – something larger than an appetizer but smaller than an entrée. $$$

Boucherie 8115 Jeannette St., 862-5514, Riverbend, Boucherie-Nola.com. L, D Tue-Sat. Serving contemporary Southern food with an international angle, Chef Nathaniel Zimet offers excellent ingredients, presented simply. New Orleans Magazine’s Best New Restaurant 2009. $$

Brennan’s 417 Royal St., 525-9711, French

Quarter, Bayona.com. L Wed-Sat, D Mon-Sat. Chef Susan Spicer’s nationally acclaimed cuisine is served in this 200-year-old cottage. Ask for a seat on the romantic patio, weatherpermitting. $$$$$

Quarter, BrennansNewOrleans.com. Br, L, D daily. The institution that turned breakfast into a celebration and introduced bananas Foster to the world is one of the city’s most storied destinations. Enjoy a brandy milk punch in the courtyard while you’re there. $$$$$

The Beach House 2401 N. Woodlawn

Brigtsen’s 723 Dante St., 861-7610,

St., 456-7470, Metairie. L Wed-Fri, D daily. Gumbo, steaks, lobsters, burgers and seafood are accompanied by live music each and every night. $$$

Uptown, Brigtsens.com. D Tue-Sat. Chef Frank Brigtsen’s nationally-famous Creole cuisine makes this cozy Riverbend cottage a true foodie destination. $$$$$

Besh Steak Harrah’s Casino, 8 Canal St., 533-6111, CBD/Warehouse District, HarrahsNewOrleans.com. D daily. Acclaimed chef John Besh reinterprets the classic steakhouse with his signature contemporary Louisiana flair. New Orleans Magazine’s Chef of the Year 2007. $$$$$

Broken Egg Cafe 200 Girod St., (985) 231-

Bistro Daisy 5831 Magazine St., 899-6987, Uptown, BistroDaisy.com. D, Tue-Sat. Chef Anton Schulte and his wife Diane’s bistro, named in honor of their daughter, serves creative and contemporary bistro fare in a romantic setting along Magazine Street. The signature Daisy Salad is a favorite. $$$$

Blue Plate Café 1330 Prytania St., 3099500, Uptown. B, L Mon-Fri, B all-day Sat. Breakfasts and lunches are the hallmarks of this neighborhood spot. The Ignatius sandwich comes equipped with 10 inches of paradise. $

The Bombay Club Prince Conti Hotel, 830 Conti St., 586-0972, French Quarter, TheBombayClub.com. D daily. Popular martini bar appointed with plush British décor features live music during the week and late dinner and drinks on weekends. Nouveau Creole menu includes items such as Bombay drum. $$$$

Bon Ton Cafe 401 Magazine St., 524-3386, CBD/Warehouse District, TheBonTonCafe. com. L, D Mon-Fri. A local favorite for the oldschool business lunch crowd, it specializes in local seafood and Cajun dishes. $$$$

Bouche 840 Tchoupitoulas St., 267-7485,

7125, Mandeville. B, Br, L daily. Breakfastcentric café in turn-of-the-century home offers a sprawling assortment of delicious items both healthy and decadent. $$

Brooklyn Pizzeria 4301 Veterans Blvd., 833-1288, Metairie, EatBrooklyn.net. L, D daily (Drive thru/take out). Pie shop on Vets specializes in New York-style thin crust. The pizza is the reason to come, but sandwiches and salads are offered as well. $

Byblos 1501 Metairie Road, 834-9773, Metairie; 3218 Magazine St., 894-1233, Uptown; 3301 Veterans Memorial Blvd., 8307333 Metairie; 29 McAlister Drive, Tulane University; ByblosRestaurants.com. L, D daily. Upscale Middle Eastern cuisine featuring traditional seafood, lamb and vegetarian options. $$

Café Adelaide Loews New Orleans Hotel, 300 Poydras St., 595-3305, CBD/Warehouse District, CafeAdelaide.com. B, D daily, L Mon-Fri. This offering from the Commander’s Palace family of restaurants has become a power-lunch favorite for businessmen and politicos. Also features the Swizzle Stick Bar. $$$$

Café Burnside Houmas House Plantation, 40136 Highway 942, (225) 473-9380, Darrow, HoumasHouse.com. L daily, Br Sun. Historic plantation’s casual dining option features dishes such as seafood pasta, fried catfish, crawfish and shrimp, gumbo and red beans and rice. $$

Grace your Day

Gracious Bakery + Cafe, 1000 S. Jefferson Davis Parkway, Suite 100, 301-3709, GraciousBakery.com

To the new Gracious Bakery + Cafe, Megan Forman brings years of experience in great kitchens such as Payard in New York City and Bayona and Sucré locally. Forman, named a Rising Pastry Chef by StarChefs.com, ensures the bread is freshly baked and the pastries, sandwiches and desserts are visually appealing. The new catering service is for breakfast or lunch, or just for cake. – Mi r ell a c a m e r a n 72

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Café Degas 3127 Esplanade Ave., 945-

Café Luna 802 Nashville Ave., 269-2444,

5635, Mid-City, CafeDegas.com. L Wed-Sat, D Wed-Sun, Br Sun. Light French bistro food including salads and quiche make this indoor/outdoor boîte a Faubourg St. John favorite. $$$

Uptown. B, L daily. Charismatic coffee shop in a converted house offers a range of panini, caffeinated favorites and free WiFi. The front porch is a prime spot for people-watching along adjacent Magazine Street. $

Café du Monde 800 Decatur St., 525-0454,

Café Maspero 601 Decatur St., 523-6250, French Quarter. L, D daily. Tourists line up for their generous portions of seafood and large deli sandwiches. $

French Quarter; One Poydras Suite 27, 5870841, New Orleans; 3301 Veterans Blvd., Suite 104, 834-8694, Metairie; 1401 West Esplanade, Suite 100, 468-3588, Kenner; 4700 Veterans Blvd., 888-9770, Metairie; 1814 N. Causeway Approach, Suite 1, (985) 951-7474, Mandeville; CafeDuMonde.com. This New Orleans institution has been serving fresh café au lait, rich hot chocolate and positively addictive beignets since 1862 in the French Market 24/7. $

Café Equator 2920 Severn Ave., 8884772, Metairie, CafeEquator.com. L, D daily. Very good Thai food across the street from Lakeside Mall. Offers a quiet and oftoverlooked dining option in a crowded part of town. $$

Café Freret 7329 Freret St., 861-7890, Uptown, CafeFreret.com. B, L, D Fri-Wed. Convenient location near Tulane and Loyola universities makes this a place for students (and dogs) to indulge in decadent breakfasts, casual lunches and tasty dinners – and their “A la Collar” menu. $$

Café Giovanni 117 Decatur St., 529-2154, Downtown, CafeGiovanni.com. D daily. Live opera singers three nights a week round out the atmosphere at this contemporary Italian dining destination. The menu offers a selection of Italian specialties tweaked with a Creole influence and their Belli Baci happy hour adds to the atmosphere. $$$$

Café Minh 4139 Canal St., 482-6266, MidCity, CafeMinh.com. L Mon-Fri., D Mon-Sat. Chef Minh Bui brings his fusion-y touch with Vietnamese cuisine to this corner location. French accents and a contemporary flair make this one of the more notable crosscultural venues in town. $$

Café Negril 606 Frenchmen St., 944-4744, Marigny. D daily. This music club draws locals in with their lineup of live Reggae and blues. Tacos and BBQ in back are a plus for late-night revelers. $

Café Nino 1510 S. Carrollton Ave., 8659200, Carrollton. L, D daily. Non-descript exterior belies old-school Italian hideaway serving up red-sauce classics like lasagna, along with some of the more under-the-radar New York-style thin crust pizza in town. $$

Café Opera 541 Bourbon St., 648-2331, Inside Four Points by Sheraton, French Quarter. B, L daily, D Thu-Sat. Chef Philippe Andreani serves Creole and Continental classics on the site of the old French Opera House. Choices include crabmeat beignets with corn maque choux as well as fried green tomatoes with shrimp remoulade. Validated parking is offered for dine-in. $$$

Cake Café 2440 Chartres St., 943-0010,

Marigny, NolaCakes.com. B, L daily. The name may read cakes but this café offers a whole lot more, including fresh baked goods and a full breakfast menu along with sandwiches. A popular place to while away a slow New Orleans morning with a coffee and a slice. $

Camellia Grill 626 S. Carrollton Ave., 3092679, Uptown; 540 Chartres St., 533-6250, Downtown. B, L, D daily, until 1 a.m. SunThu and 3 a.m. Fri-Sat. The venerable diner has reopened following an extensive renovation and change in ownership (in 2006). Patrons can rest assured that its essential character has remained intact and many of the original waiters have returned. The new downtown location has a liquor license and credit cards are now accepted. $

Casamento’s 4330 Magazine St., 895-9761, Uptown, CasamentosRestaurant.com. L TueSat, D Thu-Sat. The family-owned restaurant has shucked oysters and fried seafood since 1919; closed during summer and for all major holidays. $$

CC’s Community Coffee House Multiple locations in New Orleans, Metairie and Northshore, CCsCoffee.com. Coffeehouse specializing in coffee, espresso drinks and pastries. $ Chateau du Lac 2037 Metairie Road, 831-3773, Old Metairie, ChateauduLacBistro. com. L Mon-Fri, D Mon-Sat. This casual French bistro offers up classic dishes such as escargot, coq au vin and blanquette de veau. A Provençal-inspired atmosphere and French wine round out the appeal. $$$$

Capdeville 520 Capdeville St., 371-5161, French Quarter, CapdevilleNola.com. L, D Mon-Sat. Capdeville is an upscale bar-bistro with a short but interesting menu of food that’s a mix of comfort and ambition. Burgers are on offer, but so are fried red beans and rice – a take on calas or Italian arancini. $$

Checkered Parrot 132 Royal St., 592-1270,

Carmo 527 Julia St., 875-4132, Warehouse

chiba-nola.com. L Thu-Sat, D Mon-Sat. Contemporary restaurant on Oak Street features an extensive list of special rolls, steamed buns and fusion-y fare to go along with typical Japanese options. Late night hours are a plus. $$$

District, CafeCarmo.com. L Mon-Sat., D TueSat. Caribbean-inspired fare offers a creative array of vegan, vegetarian and gluten-free fare in a sleek location on Julia Street. One of the few places in the city where healthy dining is celebrated rather than accommodated. $$

Carmelo Ristorante 1901 Highway 190, (985) 624-4844, Mandeville, RistoranteCarmelo.com. L, D Wed-Fri, SunMon. Italian trattoria serves old-world classics. Private rooms available. $$

French Quarter, CheckeredParrot.com. B, L, D daily. The Checkered Parrot is an upscale sports bar with a large menu, featuring nachos, fajitas, wings in seven flavors, wraps and burgers and an outdoor patio. $$

Chiba 8312 Oak St., 826-9119, Carrollton,

Chophouse New Orleans 322 Magazine St., 522-7902, CBD, ChophouseNola.com. D daily. In addition to USDA prime grade aged steaks prepared under a broiler that reaches 1,700 degrees, Chophouse offers lobster, redfish and classic steakhouse sides. $$$

Clancy’s 6100 Annunciation St., 895-

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T HE M E N U 1111, Uptown, ClancysNewOrleans.com. L Thu-Fri, D Mon-Sat. Their Creole-inspired menu has been a favorite of locals for years. $$$

Cochon 930 Tchoupitoulas St., 588-2123, CBD/Warehouse District, CochonRestaurant. com. L, D, Mon-Sat. Chefs Donald Link and Stephen Stryjewski showcase Cajun and Southern cuisine at this Warehouse District hot spot. Boudin and other pork dishes reign supreme here, along with Louisiana seafood and real moonshine from the bar. New Orleans Magazine named Link Chef of the Year 2009. Reservations strongly recommended. $$

Commander’s Palace 1403 Washington Ave., 899-8221, Uptown, CommandersPalace. com. L Mon-Fri, D daily, Br Sat-Sun. The Grande Dame in the Garden District is going strong under the auspices of chef Tory McPhail. The turtle soup might be the best in the city, and its weekend Jazz Brunch is a great deal. $$$$

Cooter Brown’s 509 S. Carrollton Ave., 866-9104, Uptown, CooterBrowns.com. L, D daily. Riverbend-area sports bar serves up the city’s largest selection of beers along with great bar food. The cheese fries are a rite of passage, and the Radiator’s Special poor boy makes for a great late-night meal. $

Copeland’s 701 Veterans Blvd., 831-3437, Metairie; 1001 S. Clearview Parkway, 6207800, Jefferson; 1319 West Esplanade Ave., 617-9146, Kenner; 1700 Lapalco Blvd., 364-1575, Harvey; 680 N. Highway 190, (985) 809-9659, Covington; 1337 Gause Blvd., (985) 643-0001, Slidell; CopelandsofNewOrleans.com. L, D daily, Br Sun. Al Copeland’s namesake chain includes favorites such as Shrimp Ducky. Popular for lunch. $$

Copeland’s Cheesecake Bistro 4517 Veterans Blvd., 454-7620, Metairie; 2001 St. Charles Ave., 593-9955, Garden District; CopelandsCheesecakeBistro.com. L, D daily. Dessert fans flock to this sweet-centric Copeland establishment which also offers extensive lunch and dinner menus. $$$

Coquette 2800 Magazine St., 265-0421, Uptown, Coquette-Nola.com. Br Sun, L TueSat, D daily. A bistro located at the corner of Washington and Magazine streets. The food is French in inspiration and technique, with added imagination from chef Michael Stoltzfus (New Orleans Magazine’s Best New

DINING GUIDE Chef 2009). $$$

Corky’s Bar-B-Q Restaurant 4243 Veterans Blvd., 887-5000, Metairie, CorkysBarBQ.com. L, D daily. Memphisbased barbecue chain offers good hickorysmoked ribs, pork and beef in a family setting with catering service available. $

Court of Two Sisters 613 Royal St., 5227261, French Quarter, CourtOfTwoSisters. com. Br, D daily. The historic environs make for a memorable outdoor dining experience. The famous daily Jazz Brunch buffet and classic Creole dishes sweeten the deal. $$$$$

Crabby Jack’s 428 Jefferson Highway,

Highway, 254-0296, N.O. East. L Wed-Mon. Vietnamese bakery and restaurant in the community of Versailles makes great banh mi sandwiches and interesting baked goods both savory and sweet. Unbeatable prices. $

Poydras St., 581-3111, CBD/Warehouse District, LePavillon.com. B, D daily; L, MonFri. Franco-American cuisine with Louisiana influences is served in the environs of the Le Pavillon Hotel. The Southern-style breakfast features its decadent Bananas Foster Waffle “Le Pavillon.” $$$

Dakota 629 N. Highway 190, (985) 8923712, Covington, RestaurantCuvee.com/ Dakota. D Mon-Sat. A sophisticated dining experience with generous portions. $$$$$

The Creole Grille 5241 Veterans Blvd., 889-7992, Metairie, TheCreoleGrille.com. L, D Mon-Sat. This quaint, upscale restaurant offers a variety of classic New Orleans cuisine, fresh fish and homemade soups and salads with early bird and daily chef specials. $$

894-9880, Uptown, DickAndJennys.com. L Tue-Fri, D Mon-Sat. A funky cottage serving Louisiana comfort food with flashes of innovation. $$$$

Crépes a la Carte 1039 Broadway St., 866-236, Uptown, CrepeCaterer.com. B, L, D daily. Open late. An extensive menu of tasty crêpes, both savory and sweet, make this a great spot for a quick bite for college students and locals. $

Crescent City Brewhouse 527 Decatur St., 522-0571, French Quarter, CrescentCityBrehouse.com. L, D daily. Contemporary brewpub features an eclectic menu complimenting its freshly-brewed wares. Live jazz and good location make it a fun place to meet up. $$$

Crescent City Steakhouse 1001 N. Broad St., 821-3271, Mid-City, CrescentCitySteaks. com. L Tue-Fri & Sun, D daily. One of the classic New Orleans steakhouses, it’s a throwback in every sense of the term. Steaks, sides and drinks are what you get at Crescent City. New Orleans Magazine’s Steakhouse of the Year 2009 and Honor Roll honoree 2007. $$$$

Criollo 214 Royal St., Hotel Monteleone, 681-4444, French Quarter, HotelMonteleone. com/Criollo. B, L, D daily. Next to the famous Carousel Bar in the historic Monteleone Hotel, Criollo represents an amalgam of the various cultures reflected in

The “Art You Can Eat” Summer Series at Café NOMA at the New Orleans Museum of Art appeals to interests in both art and food. The free cooking series run by Ralph Brennan Restaurant Group chefs takes place at 6 p.m. every Friday night until Aug. 2. The chefs demonstrate how to recreate dishes from around the world that highlight aspects of the museum’s latest exhibition “Inventing the Modern World: Decorative Arts at the World’s Fairs 1857-1939.” To add to the fun of watching dishes like a mochi ice cream trio being made, they’re also offering great deals on wine and cocktails. – M . c .

myneworleans.com

The Crystal Room Le Pavillon Hotel, 833

The Delachaise 3442 St. Charles Ave.,

Café NOMA, New Orleans Museum of Art, 1 Collins Diboll Circle, 482-1264, CafeNoma.com

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sphere make this a one-of-a-kind place. $

833-2722, Jefferson. L Mon-Sat. Lunch outpost of Jacques-Imo’s chef and owner Jack Leonardi. Famous for its fried seafood and poor boys including fried green tomatoes and roasted duck. $

Artful Summer Cooking Series at NOMA

Louisiana cooking and cuisine, often with a slight contemporary twist. $$$

895-0858, Uptown, TheDelachaise.com. L Fri-Sat, D daily. Elegant bar food fit for the wine connoisseur; kitchen open late. $$

Dick and Jenny’s 4501 Tchoupitoulas St.,

Dickie Brennan’s Bourbon House 144 Bourbon St., 522-0111, French Quarter, BourbonHouse.com. B, L, D daily. Classic Creole dishes such as redfish on the halfshell and baked oysters are served with classic Brennan’s style at this French Quarter outpost. Its extensive bourbon menu will please aficionados. $$$$ Dickie Brennan’s Steakhouse 716 Iberville St., 522-2467, French Quarter, DickieBrennansSteakhouse.com. L Fri, D daily. Nationally recognized steakhouse serves USDA Prime steaks and local seafood in a New Orleans setting with the usual Brennan’s family flair. $$$$$

Domenica The Roosevelt Hotel, 123 Baronne St., 648-6020, CBD, DomenicaRestaurant.com. L, D daily. Executive Chef Alon Shaya serves authentic, regional Italian cuisine in John Besh’s sophisticated new restaurant. The menu of thin, lightly topped pizzas, artisanal salumi and cheese, and a carefully chosen selection of antipasti, pasta and entrées, feature locally raised products, some from Besh’s Northshore farm. $$$$

Domilise’s 5240 Annunciation St., 8999126, Uptown. L, D Mon-Wed, Fri-Sat. Local institution and rite-of-passage for those wanting an initiation to the real New Orleans. Wonderful poor boys and a unique atmo-

Dong Phuong 14207 Chef Menteur

Drago’s 3232 N. Arnoult Road, 888-9254, Metairie; Hilton Riverside Hotel, 2 Poydras St., 584-3911, CBD/Warehouse District; DragosRestaurant.com. L, D daily. This famous seafooder specializes in charbroiled oysters, a dish they invented. Raucous but good-natured atmosphere makes this a fun place to visit. Great deals on fresh lobster as well. $$$$

Dry Dock Cafe & Bar 133 Delaronde St., 361-8240, Algiers, TheDryDockCafe.com. Br Sun, L, D daily. Fancier daily specials have been added to the menu of this casual neighborhood seafood joint in historic Algiers Point near the ferry landing. Burgers, sandwiches and fried seafood are the staples. $$

El Gato Negro 81 French Market Place, 525-9752, French Quarter, B Sat-Sun, L. D daily; 300 Harrison Ave., 488-0107, Lakeview, L, D Tue-Sun; 3001 Ormond Blvd. (985) 307-0460, Destrehan, L, D Tue-Sun. ElGatoNegroNola.com. Popular spot near the Frenchmen Street clubs serves up authentic Central Mexican cuisine along with handmuddled mojitos and margaritas made with freshly squeezed juice. A weekend breakfast menu is an additional plus. $$

Elizabeth’s 601 Gallier St., 944-9272, Bywater, Elizabeths-Restaurant.com. B, L Mon-Fri, D Mon-Sat, Br Sun. This eclectic local restaurant draws rave reviews for its Praline Bacon and distinctive Southerninspired brunch specials. $$$ Emeril’s 800 Tchoupitoulas St., 528-9393, CBD/Warehouse District, Emerils.com. L Mon-Fri, D daily. The flagship of superstar chef Emeril Lagasse’s culinary empire, this landmark attracts pilgrims from all over the world. $$$$$ Fat Hen Grocery 7457 St. Charles Ave., 266-2921, Riverbend, FatHenGrill.com. B, L, D daily. Breakfast gets re-imagined and dressed up at this diner headed by Chef Shane Pritchett, formerly of Emeril’s Delmonico. The house special is the Womlette, an omelet baked on a waffle. $$

Feelings Cafe 2600 Chartres St., 945-2222, Faubourg Marigny, FeelingsCafe.com. D WedSun, Br Sun. Romantic ambiance and skillfully created dishes, such as veal d’aunoy, make dining here on the patio a memorable experience. A piano bar on Fridays adds to the atmosphere. $$$$ Fellini’s Café 900 N. Carrollton Ave., 4882155, Mid-City, FellinisNewOrleans.com. L, D daily. With décor inspired by its namesake Italian filmmaker, this casual indoor/outdoor spot serves large portions of reasonablypriced Mediterranean specialties such as pizza, pastas and hummus. $ Fiesta Latina 1924 Airline Drive, 469-5792, Kenner, FiestaLatinaRestaurant.com. B, L, D Tue-Sun. A big-screen TV normally shows a soccer match or MTV Latino at this home for authentic Central American food. Tacos include a charred carne asada. $$ Five Happiness 3605 S. Carrollton Ave., 482-3935, Mid-City, FiveHappiness.com. L,

D daily. This longtime Chinese favorite offers up an extensive menu including its beloved mu shu pork and house baked duck. It is a popular choice for families as well. $$

Flaming Torch 737 Octavia St., 895-0900, Uptown, FlamingTorchNola.com. L, D daily, Br Sun. French classics including a tasty onion soup make this a nice place for a slightly upscale lunch while shopping along Magazine Street. $$

Frank’s 933 Decatur St., 525-1602, French Quarter, FranksRestaurantNewOrleans.com. L, D daily. Locally inspired Italian sandwiches such as muffulettas and Genoa salami poor boys are served here in the heart of the French Quarter. $$$ Galatoire’s 209 Bourbon St., 525-2021, French Quarter, Galatoires.com. L, D TueSun. Friday lunches are a New Orleans tradition at this world-famous French-Creole grand dame. Tradition counts for everything here, and the crabmeat Sardou is delicious. Note: Jackets required for dinner and all day Sun. $$$$$

The Galley Seafood Restaurant 2535 Metairie Road, 832-0955, Metairie. L, D Tue-Sat. A great local place for seafood, both fried and boiled. Famous for its softshell crab poor boy, a Jazz Fest favorite. $$

Gautreau’s 1728 Soniat St., 899-7397, Uptown, GautreausRestaurant.com. D, Mon-Sat. Upscale destination serves refined interpretations of classics along with contemporary creations in a clubby setting nested deep within a residential neighborhood. New Orleans Magazine named Sue Zemanick Chef of the Year 2008. $$$$$ Gott Gourmet Café 3100 Magazine St.,

522-7902, Uptown, GottGourmetCafe.com. B Sat-Sun, L, D Tue-Sun. Upscale-casual restaurant serves a variety of specialty sandwiches, salads and wraps, like the Chicago-style hot dog and the St. Paddy’s Day Massacre – Chef Gotter’s take on the Rueben. $$

Gracious Bakery + Café 1000 S. Jeff Davis Parkway, Suite 100, 301-3709, MidCity, GraciousBakery.com. B, L Mon-Sat. Boutique bakery in the ground floor of the new Woodward Building offers small-batch coffee, baked goods, individual desserts and sandwiches on breads made in-house. Catering options are available as well. $

The Green Goddess 307 Exchange Alley, 301-3347, French Quarter, GreenGoddessNola.com. L, D Wed-Sun. Located in a tiny space, the Green Goddess is one of the most imaginative restaurants in New Orleans. The menu is constantly changing, and chefs Chris DeBarr (New Orleans Magazine’s Best New Chef 2006) and Paul Artigues always have ample vegetarian options. Combine all of that with a fantastic selection of drinks, wine and beer, and it’s the total (albeit small) package. $$

The Grill Room Windsor Court Hotel, 300 Gravier St., 522-1994, CBD/Warehouse District, GrillRoomNewOrleans.com. B, L, D daily, Br Sun. Jazz Brunch on Sunday with live music. Featuring modern American cuisine with a distinctive New Orleans flair, the adjacent Polo Club Lounge offers live music nightly. $$$$$

GW Fins 808 Bienville St., 581-FINS (3467), French Quarter, GWFins.com. D daily. To ensure the best possible flavors at GW Fins, owners Gary Wollerman and chef Tenney

Flynn provide dishes at their seasonal peak by flying in products from around the globe. That commitment to freshness and quest for unique variety are two of the reasons why the menu is printed daily. $$$$$

Herbsaint 701 St. Charles Ave., 524-4114, CBD/Warehouse District, Herbsaint.com. L Mon-Fri, D Mon-Sat. Enjoy a sophisticated cocktail before sampling Chef Donald Link’s (New Orleans Magazine’s Chef of the Year 2009) menu that melds contemporary bistro fare with classic Louisiana cuisine. The banana brown butter tart is a favorite dessert. $$$$$ Horinoya 920 Poydras St., 561-8914, CBD/ Warehouse District. L Mon-Fri, D daily. Excellent Japanese dining in an understated and oft-overlooked location. The chu-toro is delicious and the selection of authentic Japanese appetizers is the best in the city. $$$ Hoshun Restaurant 1601 St. Charles Ave., 302-9716, Garden District, HoshunRestaurant.com. L, D daily. Hoshun offers a wide variety of Asian cuisines, primarily dishes culled from China, Japan, Thailand and Malaysia. Their five-pepper calamari is a tasty way to begin the meal, and their creative sushi rolls are good as well. $$

House of Blues 225 Decatur St., 529-BLUE (2583), French Quarter, HouseOfBlues.com. L, D daily. World-famous Gospel Brunch every Sunday. Surprisingly good menu makes this a compliment to the music in the main room. Patio seating is available as well. $$

Il Posto Café 4607 Dryades St., 895-2620, Uptown, ilPostoCafe-Nola.com. B, L, D

Tue-Sat, B, L Sun. Italian café specializes in pressed panini, like their Milano, featuring sopressata, Fontina, tomatoes and balsamic on ciabatta. Soups, imported coffee and H&H bagels make this a comfortable neighborhood spot to relax with the morning paper. $

Impastato’s 3400 16th St., 455-1545, Metairie, Impastatos.com. D Tue-Sun. Bustling Italian restaurant on the edge of Fat City serves homemade pasta in a convivial atmosphere. Chef/Owner Joe Impastato greets guests warmly and treats them like family. The prix fixe options are a good way to taste a lot for not much money. $$$$ Irene’s Cuisine 539 St. Philip St., 5298811, French Quarter. D Mon-Sat. Long waits at the lively piano bar are part of the appeal of this Creole-Italian favorite beloved by locals. Try the oysters Irene and crabmeat gratin appetizers. $$$$

Iris 321 N. Peters St., 299-3944, French Quarter, IrisNewOrleans.com. L Fri, D Mon, Wed-Sat. This inviting bistro offers sophisticated fare in a charming setting. The veal cheek ravioli is a winner. New Orleans Magazine’s Best New Restaurant 2006. $$$$ Jack Dempsey’s 738 Poland Ave., 9439914, Bywater, JackDempseysLLC.com. L Tue-Sat, D Wed-Sat. Local favorite nestled deep in the heart of the Bywater is known for its stuffed flounder and baked macaroni served in generous portions. $$$

Jacques-Imo’s Cafe 8324 Oak St., 8610886, Uptown, JacquesImosCafe.com. D Mon-Sat. Reinvented New Orleans cuisine served in a party atmosphere are the cornerstones of this Oak Street institution. The deep-fried roast beef poor boy is delicious.

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T HE M E N U The lively bar scene offsets the long wait on weekends. $$$$

Jamila’s Café 7808 Maple St., 866-4366, Uptown. D Tue-Sun. Intimate and exotic bistro serving Mediterranean and Tunisian cuisine. The Grilled Merguez is a Jazz Fest favorite and vegetarian options are offered. $$

Jimmy Buffett’s Margaritaville Café 1104 Decatur St., 592-2565, French Quarter, MargaritavilleNewOrleans.com. L, D daily. Parrotheads and other music lovers flock to Jimmy’s outpost along the more local-friendly stretch of Decatur. Strong bar menu and stronger drinks keep them coming back. $$

Joey K’s 3001 Magazine St., 891-0997, Uptown, JoeyKsRestaurant.com. L, D MonSat. A true neighborhood New Orleans restaurant with daily lunch plates keeps it real; red beans and rice are classic. $ The Joint 701 Mazant St., 949-3232, Bywater, AlwaysSmokin.com. L, D Mon-Sat. Some of the city’s best barbecue can be had at this locally owned and operated favorite in Bywater. $ Juan’s Flying Burrito 2018 Magazine St., 569-0000, Uptown; 4724 S. Carrollton Ave., 486-9950, Mid-City. L, D daily. Hard-core tacos and massive burritos are served in an edgy atmosphere. $

Jung’s Golden Dragon 3009 Magazine St., Uptown, JungsGoldenDragon2.com. L, D daily. This Chinese destination is a real find. Along with the usual you’ll find spicy cold noodle dishes, dumplings and a Beijing-style breakfast on the weekends. This is one of the few local Chinese places that breaks the Americanized mold. $

Kosher Cajun New York Deli and Grocery 3520 N. Hullen St., 888-2010, Metairie, KosherCajun.com. L Mon-Fri & Sun, D Mon-Thu. Great kosher meals and complete kosher grocery in the rear make this Metairie eatery a unique destination. The matzo ball soup is a winner and catering is available for parties of any size. $

K-Paul’s Louisiana Kitchen 416 Chartres St., 524-7394, French Quarter, ChefPaul. com/KPaul. L Thu-Sat, D Mon-Sat. Paul Prudhomme’s landmark restaurant helped introduce Cajun food to a grateful nation. Lots of seasoning and bountiful offerings, along with reserved seating, make this a destination for locals and tourists alike. $$$$

Kyoto 4920 Prytania St., 891-3644, Uptown, KyotoNola.com. L, D Mon-Sat. A neighborhood sushi restaurant where the regulars order off-the-menu rolls. $$

DINING GUIDE La Boca 857 Fulton St., 525-8205, Warehouse District, LaBocaSteaks.com. D Mon-Sat. This Argentine steakhouse specializes in cuts of meat along with pastas and wines. Specials include the provoleta appetizer and the Vacio flank steak. New Orleans Magazine’s Chef of the Year 2006. $$$ Lakeview Harbor 911 Harrison Ave., 4864887, Lakeview, Lakeview-Harbor.com. L, D daily. Burgers are the name of the game here at this restaurant which shares a pedigree with Snug Harbor and Port of Call. Rounded out with a loaded baked potato, their halfpound patties are sure to please. Daily specials, pizza and steaks are offered as well. $

La Macarena Pupuseria & Latin Cafe 8120 Hampson St., 862-5252, Uptown. L, D Mon-Fri, Br, L, D Sat & Sun. This cash-only and BYOB restaurant has recently overhauled their menu, now including a large selection of vegan and vegetarian items, as well as a tapas menu. $$

La Petite Grocery 4238 Magazine St., 891-3377, Uptown, LaPetiteGrocery.com. L Tue-Sat, D daily. Elegant dining in a convivial atmosphere quickly made this place an Uptown darling. The menu is heavily Frenchinspired with an emphasis on technique. $$$

La Provence 25020 Highway 190, (985) 626-7662, Lacombe, LaProvenceRestaurant. com. D Wed-Sun, Br Sun. John Besh (New Orleans Magazine’s Chef of the Year 2007) upholds time-honored Provençal cuisine and rewards his guests with a true farm-life experience, from house-made preserves, charcuterie, herbs, kitchen gardens and eggs cultivated on the property, an elegant French colonial stucco house. $$$$$ La Thai Uptown 4938 Prytania St., 8998886, Uptown, LaThaiUptown.com. L, D TueSun. Uptown outpost of the Chauvin family’s ingredient-driven Thai-Cajun fusion cuisine. The summer rolls are good as is the tom kar gai soup. Lunch specials are a good deal and vegetarian dishes are offered as well. $$ Latil’s Landing Houmas House Plantation, 40136 Highway 942, (225) 473-9380, Darrow, HoumasHouse.com. L Sun, D WedSun. Nouvelle Louisiane, plantation-style cooking served in an opulent setting features dishes like rack of lamb and plume de veau. $$$$$

Le Meritage 1001 Toulouse St., 522-8800, French Quarter, LeMeritageRestaurant.com. D Tue-Sat. This restaurant blends fine wines with Southern-flavored cuisine for a memorable fine-dining experience in a casual environment. Chef Michael Farrell’s well-rounded menu features suggested wine and food

pairings, along with full or half servings both by the glass and by the plate. Complimentary valet parking. $$$

Le Salon Windsor Court Hotel, 300 Gravier St., 596-4773, CBD/Warehouse District. Afternoon Tea, Thu-Fri, seating at 2 p.m., Sat-Sun, seating at 11 a.m. & 2 p.m. Formal afternoon tea with harpist or string quartet served in a sophisticated atmosphere. A local mother-daughter tradition. $$ Liborio’s Cuban Restaurant 321 Magazine St., 581-9680, CBD/Warehouse District, LiborioCuban.com. L Mon-Sat, D Tue-Sat. Authentic Cuban favorites such as Ropa Vieja and pressed Cuban sandwiches along with great specials make this a popular lunch choice. $$$ Lil’ Dizzy’s 1500 Esplanade Ave., 5698997, Mid-City. B, L daily. Spot local and national politicos dining at this favored Creole soul restaurant known for homey classics like fried chicken and Trout Baquet. $ Lilette 3637 Magazine St., 895-1636, Uptown, LiletteRestaurant.com. L, D Tue-Sat. Chef John Harris’ innovative menu draws discerning diners to this highly regarded bistro on Magazine Street. Desserts are wonderful as well. $$$$$

Lola’s 3312 Esplanade Ave., 488-6946, Mid-City. D daily. Garlicky Spanish dishes and great paella make this artsy Faubourg St. John boîte a hipster destination. $$$

Lüke 333 St. Charles Ave., 378-2840, CBD, LukeNewOrleans.com. Br Sat-Sun, B, L, D daily. John Besh (New Orleans Magazine’s Chef of the Year 2007) and executive chef Matt Regan characterize the cuisine “Alsace meets New Orleans in an authentic brasserie setting.” Germanic specialties and French bistro classics, house-made patés and abundant plateaux of cold, fresh seafood. New Orleans Magazine’s Best New Restaurant 2007. $$$

Mahony’s 3454 Magazine St., 899-3374, Uptown, MahonysPoBoys.com. L, D MonSat. Along with the usual poor boys, this sandwich shop serves up a Grilled Shrimp and Fried Green Tomato version dressed with remoulade sauce. Sandwich offerings are augmented by a full bar. $ Mandina’s 3800 Canal St., 482-9179, MidCity, MandinasRestaurant.com. L, D daily. Quintessential New Orleans neighborhood institution reopened following an extensive renovation. Though the ambiance is more upscale, the same food and seafood dishes make dining here a New Orleans experience. $$

Maple Street Café 7623 Maple St., 3149003, Uptown. L, D daily. Casual dinner spot serving Mediterranean-inspired pastas and entrées, along with heartier fare such as duck and filet mignon. $$

The Marigny Brasserie 640 Frenchmen St., 945-4472, Faubourg Marigny, MarignyBrasserie.com. L, D daily. Chic neighborhood bistro with traditional dishes like the Wedge of Lettuce salad and innovative cocktails like the Cucumber Cosmo. $$$

Martin Wine Cellar 714 Elmeer Ave., 8967300, Metairie, MartinWine.com. Br Sun, L daily, D Mon-Fri. Wine by the glass or bottle to go with daily lunch specials, towering burgers, hearty soups, salads and giant, delistyle sandwiches. $ Mat & Naddie’s 937 Leonidas St., 8619600, Uptown, MatAndNaddies.com. D MonTue, Thu-Sat. Cozy converted house along River Road serves up creative and eclectic regionally-inspired fare. Crab cakes with cucumber slaw makes for a good appetizer and when the weather is right the romantic patio is the place to sit. $$$$

Middendorf’s Interstate 55, Exit 15, 30160 Highway 51 South, (985) 386-6666, Akers, MiddendorfsRestaurant.com. L, D Wed-Sun. Historic seafood destination along the shores of Lake Maurepas is world-famous for its thin-fried catfish filets. Open since 1934, it transitioned to its next generation of owners when Horst Pfeifer purchased it in 2007. More than a restaurant, this is a Sunday Drive tradition. $$ MiLa 817 Common St., 412-2580, French Quarter, MiLaNewOrleans.com. L Mon-Fri, D Mon-Sat. Latest offering from husbandand-wife chefs Slade Rushing and Allison Vines-Rushing focuses on the fusion of the cuisines of Miss. and La. Signature dishes include Oysters Rockefeller “Deconstructed” and New Orleans-style barbecue lobster. New Orleans Magazine’s Best New Restaurant 2008. $$$$ Mona’s Café 504 Frenchmen St., 9494115, Marigny; 4126 Magazine St., 8949800, Uptown; 1120 S. Carrollton Ave., 861-8174, Uptown; 3901 Banks St., 4827743, Mid-City. L, D daily. Middle Eastern specialties such as baba ganuj, tender-tangy beef or chicken shawarma, falafel and gyros, stuffed into pillowy pita bread or on platters. The lentil soup with crunchy pita chips and desserts, such as sticky sweet baklava, round out the menu. $ Mondo 900 Harrison Ave., 224-2633, Lakeview, MondoNewOrleans.com. Br Sun, L Mon-Fri, D Mon-Sat. Susan Spicer’s take

New Chef at Cafe Adelaide makes Happy Hour Happier Cafe Adelaide, 300 Poydras St., 595-3300, CafeAdelaide.com

Coming off two years working alongside James Beard Best Chef of the South 2013 winner Tory McPhail, Carl Schaubhut has been appointed Executive Chef for Cafe Adelaide at the Loews Hotel downtown. Schaubhut just picked up his own award: gold medal at the New Orleans Wine & Food Experience for his Bloody Mary Gazpacho. He is also introducing a new “Happier Hour” featuring “Carl’s Finger Foods” and “Lu’s Libations” for $3-$6 from 3-6 p.m. daily. If you can’t make that, try his Food & Cocktail Pairing Brunch on July 20, titled “Hangover Hospital.” – M . c . 76

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on world cuisine isn’t far from her home in Lakeview. Make sure to call ahead because the place has a deserved reputation for good food and good times. $$$

Morton’s, The Steakhouse The Shops at Canal Place, 365 Canal St., 566-0221, French Quarter, Mortons.com/NewOrleans. D daily. Quintessential Chicago steakhouse serves up top-quality slabs of meat along with jumbo seafood. Clubhouse atmosphere makes this chophouse a favorite of Saints players and businessmen alike. $$$$$

Mosca’s 4137 Highway 90 West, 436-9942, Avondale. D Tue-Sat. Italian institution near the Huey Long Bridge dishes out massive portions of great food family-style. Good bets are the shrimp Mosca and chicken à la grande. Note: Cash Only. $$$

Mother’s 401 Poydras St., 523-9656, CBD/ Warehouse District, MothersRestaurant.net. B, L, D daily. Locals and tourists alike endure long queues and a confounding ordering system to enjoy iconic dishes such as the Ferdi poor boy and Jerry’s jambalaya. Come for a late lunch to avoid the rush. $$

Mr. Ed’s Seafood and Italian Restaurant 1001 Live Oak St., 838-0022, Bucktown; 910 W. Esplanade Ave., #A, 4633030, Kenner. L, D Mon-Sat. Neighborhood restaurant specializes in seafood and Italian offerings such as stuffed eggplant and bell pepper. Fried seafood and sandwiches make it a good stop for lunch. $$

Muriel’s Jackson Square 801 Chartres St., 568-1885, French Quarter, Muriels.com. L, D daily, Br Sun. Enjoy pecan-crusted drum and other New Orleans classics while dining in the courtyard bar or any other room in this

labyrinthine, rumored-to-be-haunted establishment. $$$$

Naked Pizza 6307 S. Miro St., 8650244, Uptown (takeout & delivery only), NakedPizza.biz. L, D daily. Pizza place with a focus on fresh ingredients and a healthy crust. The Mediterranean pie is a good choice. $

Napoleon House 500 Chartres St., 5249752, French Quarter, NapoleonHouse.com. L, D Mon-Sat. Originally built in 1797 as a respite for Napoleon, this family-owned European-style café serves local favorites: gumbo, jambalaya, muffulettas and for sipping, a Sazerac or lemony Pimm’s Cup. $$

Nine Roses 1100 Stephen St., 366-7665, Gretna, NineRosesResturant.com. L, D SunTue, Thu-Sat. The extensive Vietnamese menu specializes in hot pots, noodles and dishes big enough for everyone to share. Great for families. $$

NOLA 534 St. Louis St., 522-6652, French Quarter, Emerils.com. L Thu-Sun, D daily. Emeril’s more affordable eatery, featuring cedar-plank-roasted redfish; private dining. $$$$$

Nuvolari’s 246 Girod St., (985) 6265619, Mandeville, Nuvolaris.com. D daily. Dark woods and soft lighting highlight this Northshore Creole Continental-Italian fusion restaurant famous for crabmeat ravioli, veal dishes, seafood specialties and delectable desserts. $$$$

One Restaurant and Lounge 8132 Hampson St., 301-9061, Uptown, OrleansGrapevine.com. L Tue-Fri, D Mon-Sat. Black seating and herbaceous sage-colored walls form a dining room where every seat

is a view into the open kitchen and the chefs creating contemporary comfort food on a seasonally changing menu. The bar is also known for cranking out clever cocktails. New Orleans Magazine’s Best New Restaurant 2005. $$$$

Orleans Grapevine Wine Bar and Bistro 720 Orleans Ave., 523-1930, French Quarter, OrleansGrapevine.com. D daily. Wine is the muse at this beautifully renovated French Quarter bistro, which offers vino by the flight, glass and bottle. A classic menu with an emphasis on New Orleans cuisine adds to the appeal $$$

Palace Café 605 Canal St., 523-1661, CBD/ Warehouse District, PalaceCafe.com. L MonSat, D daily, Br Sun. Dickie Brennan-owned brasserie with French-style sidewalk seating and house-created specialties of Chef Darrin Nesbit at lunch, dinner and Jazz Brunch. Favorites here include crabmeat cheesecake, turtle soup, the Werlein salad with fried Louisiana oysters and pork ”debris” studded Palace Potato Pie. $$$$$

Parkway Bakery and Tavern 538 Hagan Ave., 482-3047, Mid-City, ParkwayBakeryAndTavernNola.com. L, D daily, closed Tue. Featured on national TV and having served poor boys to presidents, Parkway stakes a claim to some of the best sandwiches in town. Their French fry version with gravy and cheese is a classic at a great price. $

Pascal’s Manale 1838 Napoleon Ave., 895-4877, Uptown. L Mon-Fri, D Mon-Sat. Vintage New Orleans neighborhood restaurant since 1913 and the place to go for the house-creation of barbecued shrimp. Its

oyster bar serves icy cold, freshly shucked Louisiana oysters and the Italian specialties and steaks are also solid. $$$$

Patois 6078 Laurel St., 895-9441, Uptown, PatoisNola.com. Br Sun, L Fri, D Wed-Sat. The food is French in technique, with influences from across the Mediterranean as well as the American South, all filtered through the talent of Chef Aaron Burgau (New Orleans Magazine’s Best New Chef 2009). Reservations recommended. $$$ Paul’s Café 100 Pine St., (985) 386-9581, Ponchatoula, PaulsCafe.net. B, L daily. Best known for its strawberry daiquiris, Paul’s also cooks up egg breakfasts and lunches including all manner of sandwiches and poor boys. $

The Pelican Club 312 Exchange Place, 523-1504, French Quarter, PelicanClub.com. D daily. Tucked into a French Quarter alley, Pelican Club serves an eclectic mix of hip food, from the seafood “martini” to clay pot barbecued shrimp and a trio of duck. Three dining rooms available. $$$$$ PJ’s Coffee Multiple locations throughout Greater New Orleans, PJsCoffee.com. The city’s first iced-coffee spot that pioneered the coffee house experience in New Orleans and introduced us all to velvet ices, drinkable granitas and locally made Ronald Reginald vanilla. A wide assortment of pastries and bagels are offered as well as juices and fresh ground or whole bean coffees. $ Port of Call 838 Esplanade Ave., 523-0120, French Quarter, PortOfCallNola.com. L, D daily. It is all about the big, meaty burgers and giant baked potatoes in this popular bar/ restaurant – unless you’re cocktailing

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T HE M EN U only, then it’s all about the Monsoons. $$

Praline Connection 542 Frenchmen St., 943-3934, Faubourg Marigny, PralineConnection.com. L, D daily. Downhome dishes of smothered pork chops, greens, beans and cornbread are on the menu at this homey Creole soul restaurant. $$

Ralph Brennan’s Red Fish Grill 115 Bourbon St., 598-1200, French Quarter, RedFishGrill.com. L, D Mon-Thu & Sun. Chef Austin Kirzner cooks up a broad menu peppered with Big Easy favorites such as BBQ oysters, blackened redfish and double chocolate bread pudding. $$$$$

Ralph’s On The Park 900 City Park Ave., 488-1000, Mid-City, RalphsOnThePark. com. Br Sun, L Wed-Fri, D daily. A modern interior, a view of City Park’s moss-draped oaks and contemporary Creole dishes such as City Park salad, turtle soup and BBQ Gulf shrimp. The bar gets special notice for cocktails. $$$$

The Red Maple 1036 Lafayette St., 3670935, Gretna, TheRedMaple.com. L Tue-Fri, D Tue-Sat. This West Bank institution since 1963 is known for its seafood, steaks, wine list and some of the best bread pudding around. $$$$

Reginelli’s Pizzeria 741 State St., 8991414, Uptown; 3244 Magazine St., 895-7272, Uptown; 5608 Citrus Blvd., 818-0111, Harahan; 817 W. Esplanade Ave., 7126868, Kenner; 874 Harrison Ave, 488-0133, Lakeview; Reginellis.com. L, D daily. Pizzas, pastas, salads, fat calzones and lofty focaccia sandwiches are on tap at locations all over town. $$

Arnaud’s Remoulade 309 Bourbon St., 523-0377, French Quarter, Remoulade. com. L, D daily. Granite-topped tables and an antique mahogany bar are home to the eclectic menu of Famous Shrimp Arnaud, red beans and rice and poor boys as well as specialty burgers, grilled all-beef hot dogs and thin-crust pizza. $$

René Bistrot 700 Tchoupitoulas St., 613-2350, CBD/Warehouse District, LaCoteBrasserie.com. Br Sun, L Mon-Fri, D daily. Fresh local seafood, international ingredients and a contemporary atmosphere fill the room at this hotel restaurant near the Convention Center. $$$

Restaurant August 301 Tchoupitoulas St., 299-9777, CBD/Warehouse District, RestaurantAugust.com. L Mon-Fri, D daily. James Beard Award-winning chef (New Orleans Magazine’s Chef of the Year 2007) John Besh’s menu is based on classical techniques of Louisiana cuisine and produce with a splash of European flavor set in a historic carriage warehouse. $$$$$

R’evolution 777 Bienville St., 553-2277, French Quarter, RevolutionNola.com. L, D Mon-Fri, Br, D Sun, open late Fri-Sat. R’evolution is the partnership between chefs John Folse and Rick Tramonto. Located in the Royal Sonesta Hotel, it’s an opulent place that combines the local flavors of chef Folse with the more cosmopolitan influence of chef Tramonto. Chef de cuisine Chris Lusk and executive sous chef Erik Veney are in charge of day-to-day operations, which include house-made charcuterie, pastries, pastas and more. $$$$$

Ristorante Da Piero 401 Williams Blvd., 78

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DINING GUIDE 469-8585, Kenner, RistoranteDaPiero.com. L, D Tue-Sat. Homemade pastas and an emphasis on Northern Italian cuisine make this cozy spot in Kenner’s Rivertown a romantic destination. $

potatoes au gratin are the most popular dishes at this area steak institution, but there are also great seafood choices and top-notch desserts. $$$$$

Rib Room Omni Royal Orleans Hotel, 621

Uptown, SakeCafeUptown.com. L, D daily. Creative and traditional Japanese food in an ultramodern décor. Sushi and sashimi boats, wild rolls filled with the usual and not-sousual suspects and a nice bar with a number of sakes from which to choose. $$$

St. Louis St., 529-7046, French Quarter, OmniHotels.com. Br Sat-Sun, L, D daily. Old World elegance, high ceilings and views of Royal Street, house classic cocktails and Anthony Spizale’s broad menu of prime rib, stunning seafood and on weekends, a Champagne Brunch. $$$

Riccobono’s Panola Street Café 7801 Panola St., 314-1810, Garden District. B, L daily. This breakfast spot at the corner of Burdette and Panola streets has been waking up bleary college students for years. The omelets are good, as are the Belgian waffles. Offers daily specials as well. $

Rio Mar 800 S. Peters St., 525-3474, CBD/ Warehouse District, RioMarSeafood.com. L Mon-Fri, D Mon-Sat. Seafood-centric Warehouse District destination focuses on Latin American and Spanish cuisines. Try the bacalaitos and the escabeche. The tapas lunch is a great way to try a little of everything. Save room for the Tres Leches, a favorite dessert. New Orleans Magazine’s Chef of the Year 2006. $$$$ Ristorante Filippo 1917 Ridgelake Drive, 835-4008, Metairie. L, D Tue-Sat. CreoleItalian destination serves up southern Italian specialties bathed in red sauces and cheese alongside New Orleans classics like pan-fried Gulf fish and plump shellfish. $$$

River 127 Westin New Orleans Canal Place, 100 Rue Iberville, 566-5082, French Quarter. B, L, D daily. Continental cuisine with Louisiana flare in a dining room that overlooks the Mississippi River and French Quarter. $$$$ Rivershack Tavern 3449 River Road, 8344938, Jefferson, TheRivershackTavern.com. L, D daily. Home of the Tacky Ashtray, this popular bar alongside the Mississippi levee offers surprisingly wide-ranging menu featuring seafood, poor boys and deli-style sandwiches along with live music. Open late. $

Rock-N-Sake 823 Fulton St., 581-7253, CBD/Warehouse District, RockNSake.com. L Fri, D Tue-Sun. Enjoy fresh sushi along with contemporary takes on Japanese favorites in this club-like setting in the Warehouse District. Open until midnight on Fri. and Sat., this makes for a unique late-night destination. $$$

Root 200 Julia St., 252-9480, CBD, RootNola.com. L Mon-Fri, D daily. Chef Philip Lopez opened Root in November 2011 and has garnered a loyal following for his modernist, eclectic cuisine. Try the Korean fried chicken wings and the Cohiba-smoked scallops crusted with chorizo. $$$$ Royal Blend Coffee and Tea House 621 Royal St., 523-2716, French Quarter; 204 Metairie Road, 835-7779, Metairie; RoyalBlendCoffee.com. B, L daily. Known for their frozen Café Glace and a wide selection of coffees and teas, as well as pastries, daily specials and hearty breakfasts. $

Ruth’s Chris Steak House 3633 Veterans Blvd., 888-3600, Metairie. L Fri, D daily, Br Sat-Sun; 525 Fulton St. in Harrah’s Hotel, 587-7099, L, D daily, Br Sat-Sun; RuthsChris. com. Filet Mignon, creamed spinach and

Sake Café 2830 Magazine St., 894-0033,

Sammy’s Po-Boys and Catering 901 Veterans Blvd., 835-0916, Metairie, SammysPoBoys.com. L Mon-Sat, D daily. Bucktown transplant offers a seafood-centric menu rounded out with wraps, kid meals and catering options all at a reasonable price. $

Satsuma Café 3218 Dauphine St., 3045962, Bywater; 7901 Maple St., 309-5557, Uptown; SatsumaCafe.com. B, L daily (until 7 p.m.). Two locations offer healthy, inspired breakfast and lunch fare, along with freshly squeezed juices. $

Semolina 4436 Veterans Blvd., Suite 37, Metairie, 454-7930, Semolina.com. L, D daily. This casual, contemporary pasta restaurant takes a bold approach to cooking Italian food, emphasizing flavors, texture and color; many of the dishes feature a signature Louisiana twist, such as the Muffuletta Pasta and Pasta Jambalaya. Popular entrées include Grilled Chicken Alfredo, Chicken Marsala and Veal Parmesan. $$

Serendipity 3700 Orleans Ave. 407-0818, Mid-City, SerendipityNola.com. D daily. Chef Chris DeBarr brings his eclectic and far-ranging style of cuisine and classically inspired cocktails to an outpost in American Can. A late-night option as well. $$

Slice 1513 St. Charles Ave., 525-7437, Uptown; 5538 Magazine St., 897-4800; SlicePizzeria.com. L, D Mon-Sat. Order up slices or whole pizza pies done in several styles (thin- and thick-crust) as well as pastas, seafood, paninis and salads. $

Slim Goodies Diner 3322 Magazine St., 891-EGGS (3447). B, L daily. This diner offers up an exhaustive menu heavily influenced by local cuisine. Try the Creole Slammer, a breakfast platter rounded out with Crawfish Étouffée. The laid-back vibe is best enjoyed on the patio out back. $

SoBou 310 Chartres St., 552-4095, French Quarter, SoBouNola.com. B, L, D daily. There is something for everyone at this “Modern Creole Saloon,” the latest offering from the Commander’s Restaurant Family. Decidedly unstuffy with an emphasis on craft cocktails and wines by the glass, diners will find everything from $1 pork cracklins to an extravagant foie gras burger on the accomplished yet eclectic menus. $$ Snug Harbor 626 Frenchman St., 9490696, Faubourg Marigny, SnugJazz.com. D daily. The city’s premier jazz club serves cocktails and a dining menu loaded with steaks, seafood and meaty burgers served with loaded baked potatoes. $$$$ Stein’s Market and Deli 2207 Magazine St., 527-0771, Uptown, SteinsDeli.net. B, L, D Tue-Sun. New York meets New Orleans. The Reuben and Rachel sandwiches are the real deal and the half-sours and pickled tomatoes complete the deli experience. $

Stella! 1032 Chartres St., 587-0091, French

Quarter, RestaurantStella.com. D daily. Global cuisine with a Louisiana blush by native son chef Scott Boswell. Dishes are always inventive and flavorful from appetizer to dessert. The wine list is bold and the service “stellar.” Boswell was New Orleans Magazine’s 2005 Chef of the Year. $$$$$

Sun Ray Grill 619 Pink St., 837-0055, Old Metairie; 1051 Annunciation St., 566-0021, CBD/Warehouse District; 2600 Belle Chasse Highway, 391-0053, Gretna; SunRayGrill. com. L, D daily. This local chain offers a globally influenced menu with burgers, steaks, sesame crusted tuna, sandwiches and salads. $$

Surrey’s Café and Juice Bar 1418 Magazine St., 524-3828, Coliseum Square; 4807 Magazine St., 895-5757, Uptown; SurreysCafeAndJuiceBar.com. B, L daily. Laid-back café focuses on breakfast and brunch dishes to accompany freshly squeezed juice offerings. Health-food lovers will like it here, along with fans of favorites such as peanut butter and banana pancakes. Note: Cash only. $$

Tan Dinh 1705 Lafayette St., 361-8008, Gretna. B, L, D Wed-Mon. Roasted quail and the beef pho rule at this Vietnamese outpost. $$ Theo’s Pizza 4218 Magazine St., 8948554, Uptown; 4024 Canal, 302-1133, MidCity; 1212 S. Clearview Parkway, 733-3803, Elmwood TheosPizza.com. L, D daily. The thin, cracker-crisp crust pizzas are complemented by the broad assortment of toppings which include a lot of local ingredients. Cheap prices make this an economical and delicious choice. $$ Three Muses 536 Frenchmen St., 2524801, Marigny, TheThreeMuses.com. D Sun-Mon, Wed, Fri-Sat. Three Muses is a bar-restaurant serving the eclectic cuisine of chef Daniel Esses. The menu changes, but expect Esses’ take on Italian, Spanish, North African and Korean cooking. Local bands provide music on a regular basis. $ Tommy’s Cuisine 746 Tchoupitoulas St., 581-1103, CBD/Warehouse District, TommysNewOrleans.com. D daily. Classic Creole-Italian cuisine is the name of the game at this upscale eatery. Appetizers include the namesake Oysters Tommy, baked in the shell with Romano cheese, pancetta and roasted red pepper. $$$$$

Tony Angello’s 6262 Fleur de Lis Drive, 488-0888. Lakeview. D Tue-Sat. CreoleItalian favorite serves up fare in the completely restored Lakeview location. Ask Tony to “Feed Me” if you want a real multi-course dining experience. $$$$ Tout de Suite Cafe 347 Verret St., 3622264, Algiers. B, L, D daily. Neighborhood coffeehouse/café in historic Algiers Point offers a light menu of soups, salads and sandwiches for a quick meal or carryout. $$ Tracey’s Irish Restaurant & Bar 2604 Magazine St., 897-5413, TraeysNola.com, Uptown. L, D daily. A neighborhood bar with one of the best messy roast beef poor boys in town. The gumbo, cheeseburger poor boy and other sandwiches are also winners. Grab a local Abita beer to wash it all down. Also a great location to watch “the game.” $

Trey Yuen 600 N. Causeway Blvd., (985) 626-4476, Mandeville, TreyYuen.com. L

Tue-Fri & Sun, D Tue-Sun. Chinese cuisine meets with local seafood in dishes like their Szechuan Spicy Alligator and Tong Cho Crawfish; private rooms available. $$

VicentsItalianCuisine.com. Snug Italian boîte packs them in yet manages to remain intimate at the same time. The cannelloni is a house specialty. $$$

ZoeNewOrleans.com. B, L daily. Completely redone in both décor and cuisine, each section features a separate menu by executive chef Chris Brown. $$$

Tujague’s 823 Decatur St., 525-8676,

Wolfe’s in the Warehouse 859 Convention Center Blvd., 613-2882, CBD/ Warehouse District. B, L, D daily. Chef Tom Wolfe brings his refined cuisine to the booming Fulton Street corridor. His Smoked Kobe Short Ribs are a good choice. $$$

SPECIALTY FOODS

French Quarter, TujaguesRestaurant.com. D daily. For more than 150 years this landmark restaurant has been offering Creole cuisine. Favorites include a nightly six-course table d’hôté menu featuring a unique Beef Brisket with Creole Sauce. New Orleans Magazine’s Honor Roll honoree 2008. $$$$$

Upperline 1413 Upperline St., 891-9822, Uptown, Upperline.com. D Wed-Sun. Consummate hostess JoAnn Clevenger and talented chef Dave Bridges make for a winning combination at this nationally heralded Uptown favorite. The oft-copied Fried Green Tomatoes with Shrimp Remoulade originated here. $$$$

Vega Tapas Café 2051 Metairie Road, 836-2007, Metairie. D Mon-Sat. Innovative establishment offers fresh seafood, grilled meats and vegetarian dishes in a chic environment. Daily chef specials showcase unique ingredients and make this place a popular destination for dates as well as groups of friends. $$

Venezia 134 N. Carrollton Ave., 488-7991, Mid-City, VeneziaNewOrleans.com. L Wed-Fri & Sun, D Wed-Sun. Casual neighborhood Italian destination known for its thin-crust pizzas. Good lunch specials make this a popular choice as well. $$ Vincent’s Italian Cuisine 4411 Chastant St., 885-2984, Metairie, L TueFri, D Mon-Sat; 7839 St. Charles Ave., 866-9313, Uptown. L Tue-Fri, D Tue-Sun;

Ye Olde College Inn 3000 S. Carrollton Ave., 866-3683, Uptown, CollegeInn1933. com. D Tue-Sat. The institution moved next door into brand-new digs but serves up the same classic fare, albeit with a few new upscale dishes peppering the menu. $$$

Yuki Izakaya 525 Frenchmen St., 9431122, Marigny. D daily. Authentic Japanese Izakaya serves small plates to late-night crowds at this unique destination. Try the Hokke Fish or the Agedashi Tofu. An excellent sake menu rounds out the appeal, as does the sexy, club-like ambiance. $ Zea’s Rotisserie and Bar 1525 St. Charles Ave., Lower Garden District, 520-8100; 1655 Hickory Ave, Harahan, 738-0799; 4450 Veterans Memorial Blvd., Metairie, 780-9090; 1325 West Esplanade, Kenner, 468-7733; 1121 Manhattan Blvd., Harvey, 361-8293; 110 Lake Drive, Covington, (985) 327-0520, ZeaRestaurants.com. L, D daily. This popular restaurant serves a variety of grilled items as well as appetizers, salads, side dishes, seafood, pasta and other entrées, drawing from a wide range of worldly influences. Zea’s also offers catering services. $$$ Zoë Restaurant W New Orleans Hotel, 333 Poydras St., 2nd Floor, 207-5018,

Antoine’s Annex 513 Royal St., 525-8045, French Quarter, Antoines.com/AntoinesAnnex. Open daily. Around the corner from the oldest continuously operated restaurant in the country, Antoine’s Annex serves French pastries, including individual baked Alaskas, ice cream and gelato, as well as panini, salads and coffee. They also deliver. Bee Sweet Cupcakes 5706 Magazine St., 891-8333, Uptown, BeeSweetCupcakes.net. Open Mon-Sat. Tiny shop sells its namesake treats with a New Orleans twist. Try the Bananas Foster or the Pralines and Cream flavors. Daily specials are offered, as well as catering orders for weddings and parties. Bittersweet Confections 725 Magazine St., 523-2626, Warehouse District, BittersweetConfections.com. Open MonSat. Freshly baked cookies, cupcakes and specialty cakes. Serving handmade chocolate truffles, fudge, caramels, gelato, ice coffee, chocolate-dipped strawberries and freshly squeezed lemonade. Children’s birthday parties, chocolate tasting parties, custom chocolates and truffle party bar. Call for details.

Blue Dot Donuts 4301 Canal St., 2184866, Mid-City, BlueDotDonuts.com. B, L daily. Heard the one about the cops that opened a donut shop? This is no joke. The Bacon Maple Long John gets all the press, but returning customers are happy with the classics as well as twists like peanut butter and jelly.

Blue Frog Chocolates 5707 Magazine St., 269-5707, Uptown, BlueFrogChocolate.com. Open daily. French and Belgian chocolate truffles and Italian candy flowers make this boutique a great place for gifts. Calcasieu 930 Tchoupitoulas St., 588-2188, Warehouse District, CalcasieuRooms.com. Located in the second floor of a renovated warehouse, above Cochon and Cochon Butcher, is a place to host gatherings both large and small. Catering menus feature modern Louisiana cooking and the Cajun cuisine for which chef Donald Link is justifiably famous.

Magic Seasonings Mail Order (800) 4572857. Offers chef Paul Prudhomme’s famous cookbooks, smoked meats, videos, seasonings and more. Online shopping available at shop. ChefPaul.com/Seasonings. St. James Cheese Company 5004 Prytania St., 899-4737, Uptown, StJamesCheese.com. Open daily. Specialty shop offers a selection of fine cheeses, wines, beers and related accouterments. Look for wine and cheese specials every Friday.

Sucré 3025 Magazine St., 520-8311; 3301 Veterans Blvd., 834-2277; ShopSucre.com. Desserts daily & nightly. Open late weekends. Chocolates, pastry and gelato draw rave reviews at this new dessert destination. Beautiful packaging makes this a great place to shop for gifts. Catering available.

Summer Lunch Special — 3 Course, $26 Pre-Fixe & 25¢ Martinis SATURDAY & SUNDAY BRUNCH Bottomless Mimosas 9am to 3pm

Contemporary New Orleans Cuisine by Chef Greg Picolo Lunch Wed-Fri; Dinner Wed-Sat Brunch Sat & Sun with 3 for 1 Mimosas & Bloody Mary’s

3835 Iberville St., Mid City 504.309.3570 redemption-nola.com myneworleans.com

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Burrata crostini and tomatoes, Mariza

Usually over lunch, sandwiches brought to the office, our food writers and members of the editorial staff gather to determine the year’s group of best new restaurants. Such a conversation could easily stretch into dinner because there are always so many to consider. The scene is lively with new faces and new places, as well as old faces moving to different places. Plus, there are always a few places opening that are so new that we just haven’t had time to adequately judge them. From all that, however, emerges a list. While one could quarrel over our decision of which is the very best – a quarrel we’ve sometimes had among ourselves – there’s no argument that these are all worthy restaurants. Get out and try them, because there’s always a new crop coming.

PHOTOGRAPHED BY JEFFERY JOHNSTON

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Best of the Best

MARIZA

O u r T o p Pi c k

D e c i s i o n s a b o ut l o c a t i o n s and cuisine come easy to Mariza’s chef and owner Ian Schnoebelen, and his partner in business and life, Laurie Casebonne. This talented couple opened Restaurant Iris on Jeannette Street in the Carrollton neighborhood in early 2006. It was small and intimate. Really small and quite intimate. Then they wanted to make a different statement. Not with the contemporary American cuisine they were serving to rave reviews – Food & Wine Magazine awarded Schnoebelen a Best New Chef in America 2007 accolade – but in another part of New Orleans. So they moved the restaurant into the French Quarter at the Bienville House Hotel, not missing a beat, enjoying continued kudos and compliments from visitors and locals alike. Then there was the thought they really wanted to visit Italy. And while they were in the planning stages, the opportunity for a new restaurant, and a new location, was developed, all built around their love of fresh pasta and cured meats. Oh, and the new location was well known to them. They watched the Rice Mill Lofts building being renovated since it just happened to be near their home in Bywater, which meant a shorter bike ride on some days from home to restaurant. Not to mention that when they were in the hiring stage for the new place, they brought on some staff they had worked with at Iris, with others coming out of their regular poker game sessions. As for the nuts and bolts of Mariza, the machine is humming smoothly. The décor is attractive in a “New Bywater” sort of way – older construction, updated to almost a modern feel, almost, and quite comfortable. Ian and Laurie have also expanded their bar to the point where eating there isn’t an afterthought. Some folks intentionally dine in that area – it’s very spacious; and to encourage that sort of behavior, there are several rows of high-boy tables away from the bar into the free-form dining room. “We found that many of our friends like the idea of eating at the bar. And anyway, we didn’t want the bar and the restaurant to feel like two separate areas. No hard-break between the bar and the dining room,” Ian notes, “So we made the transition more gradual, which adds to the casual feel of the room.” Ian and Laurie are rightfully famous for their emphasis on cocktails and wines by the glass.

The bar scene at the still-popular Iris, and now at Mariza, is vibrant and creative with plenty of choices with something for everyone. The Italian direction at Mariza has proven to be quite popular. The dishes coming out of the kitchen are, for the most part, not really what anyone else in town is doing. Raw vegetables and Pecorino Romano are real winners from the raw bar section of the menu, which also features red snapper crudo and yellowfin tuna carpaccio. The meats are house-cured with a salumi of the day offering, pancetta salad, bresoala and arugula salad, and a pepperoni soup. Ian is particularly, and rightfully, proud of his pizzas. “If you’re going to be a weekday, neighborhood restaurant, which is what we are striving for,” he says, “you have to offer a beginning of the meal dish that everyone at the table can enjoy together. Our pizzas are quite special.” And as he usually is when it comes to food, he’s right. Do not move on to the main course until someone at the table, or several someones, order the lamb meatballs with poached duck egg – it’s outstanding. Main courses, if you can still go in that direction, include whole fish with a fennel salad, duck leg confit, vegetable lasagna and quail and pancetta. Evidently to Ian and Laurie, “casual” doesn’t mean déclassé. The toughest critics of all, New Orleans diners, have noted this place as an important destination already. A popular expression is that when a restaurant opens, give it six months to shake out the kinks. “We had crowds from the time we opened our doors. We had to be ready,” Laurie notes with pride and happiness. “It proves the Bywater has arrived. No one ever says, ‘you sure are out of the way.’ Instead we’re seeing friends come from further and further away.” The fact that Mariza is a beautiful and comfortable place, with postcard views of the city’s skyline, the Mississippi River Bridge and the river itself, doesn’t hurt. Then there’s the comfortable ambience, along with cuisine that’s simply astounding. What isn’t to like at Mariza in Bywater? It is a complete package; it’s brand new, but it’s going to be here for a long time. – Tim McNally Mariza, 2900 Chartres St., 598-5700, MarizaNewOrleans.com

BEST NEW RESTAURANTS The Class of ’13

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ANNUNCIATION J u l y i s a sp e c i a l month for Annunciation; find lots on the menu as well, including Manning’s it was one year ago that chef and co-owner Steve signature oysters and brie appetizer. Plump, sweet Manning opened the doors to his elegant new space. crabmeat makes an appearance in his excellent The cafeteria-style setup of the old Deanie’s Restaurant light crabmeat Ravigote salad. Because even disappeared in the course of his renovation, replaced though he’s moving in new directions, Manning by a white-tablecloth destination which feels as if it has a clear vision of where he sees himself in the could be just as easily tucked away in a quiet corner flood of new eateries that have swept over the city of Uptown rather than its location on the urban edge over the past few years. of the Warehouse District. Which isn’t surprising, “I think a lot of the places that are opening up considering Annunciation shares essential DNA with are great, but they aren’t very ‘New Orleans’ placClancy’s, where Manning spent more than 20 years at es,” he says. “I think our customers kind of expect the helm. that we have that traditional New Orleans-Creole Comparisons to Clancy’s are therefore inevitable, kind of cuisine.” but they don’t paint the full picture. “I’m proud of – Jay Forman Clancy’s,” Manning says, “But I think Annunciation Annunciation, 1016 Annunciation St., 568-0245, AnnunciationRestaurant.com is evolving away from the kind of work I did there. We are doing a lot of lighter dishes, and the menu format is different as well.” The smaller kitchen means that Manning can source from smaller purveyors that specialize in local ingredients and also gives him more flexibility to change up his menu. The result is a more expressive Creole restaurant that skews toward the soul food end of that spectrum, rather than the stuffier, more hide-bound direction of haute French-Creole cuisine. For July, look for soft-shell crabs and speckled trout to rotate into the mix. Manning’s chicken Bonne Femme, an evergreen option, isn’t your typical afterthought chicken dish. An airline cut of chicken (half a chicken, boned except for the wing) gets seared skin-side down in clarified butter. The dish is finished in the oven, lifted out of the pan and flipped over and served on a bed of mushrooms, potatoes, bacon, garlic and herbs, along with a jus made from deglazing the pan. “The chicken doesn’t get moved once until it comes out of that pan,” Manning says. The result is a tender and juicy cut of fowl with a heavenly crust of crispy skin. Marinated crab claws, Traditional Clancy’s fans will Annunciation

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mother prepared. Vegetable beef soup, jambalaya, meat pies, shrimp Creole, grillades and more, all form the bridge between what we know and what the Isleños brought from home. Chefs Besh and Landry have approached their task with love and respect. Coming out of the kitchen are beautiful things, using raw Louisiana ingredients in “new” ways. The menu is culturally revealing, and Landry’s handwritten liner notes provide further guidance to this culinary journey. Begin with crawfish croquetas in a chipotle remoulade, or duck poppers with jalapeno and bacon, or the slow cooked pork empanadas accompanied by a white barbecue sauce, or the goat cheese a la plancha, which is a delicate Spanish caña de cabra, served with sofrito marmalade. The garlic soup is punctuated by idiazabal cheese and cured egg yolk. Running to more Jumbo lump crabmeat and beets salad, Borgne familiar fare is an alligator soup, which chef notes is better than L o u i s i a n a , o n e o f the great cultural meltturtle soup, and into which goes Pedro Jimenez ing pots in a country rife with such examples, can Sherry – or the more understood duck and andoucorrectly lay claim to possessing a treasure trove of ille gumbo. Old World customs amid New World landscapes. Salads are of the traditional ingredients, The presence among us of the Isleños, a people enhanced with cheeses and tasty accompaniments indigenous to Spain’s Canary Islands off the coast such as beets, artichokes and even ham chips. of that historic European Main courses to be considered are fish in a monarchy, further reinbag, featuring the freshest daily catch available, forces our state’s internawith caramelized fennel, spinach, tomato and tional heritage. When Spain crab fat; crawfish cavatelli with pioppini mushneeded its loyal subjects to rooms, English peas and tomatoes; black drum a populate its holdings in disla plancha cooked in brown butter with pecans tant lands, Canary Islanders, Isleños, were called and jumbo lump crab; and twice-cooked garlic upon. More than 2,000 arrived in St. Bernard chicken, served with arroz a la plancha. Parish from 1778 to 1783. Whatever you do, leave room for the chocolate When John Besh conceived the idea of a new hazelnut puddin’ topped with a scoop of conrestaurant honoring the cuisine of the Isleños densed milk sorbet. of Louisiana, he tapped the culinary talents of Borgne tells another side of the story about our another son of New Orleans, chef Brian Landry, region’s European heritage. It feels quite new, and Borgne was born, taking the restaurant’s name but it’s a story that has been hiding in plain sight from that region around that lake where the Isleños since 1783. maintain their ways of life even to this very day. – T IM MC N ALLY The Spanish-style cuisine that forms the core Borgne, Hyatt Regency Hotel, 601 Loyola Ave., 613-3860, of Borgne’s menu is as familiar as the food your BorgneRestaurant.com

BORGNE

BEST NEW RESTAURANTS The Class of ’13

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Filet mignon, Desi Vega’s Steakhouse

DESI VEGA’S STEAKHOUSE W h e n I h e a rd last year that Desi Vega’s Steakhouse was taking over the space at 628 St. Charles Ave. formerly occupied by Mike’s on the Avenue, I was puzzled. Steakhouses aren’t usually housed in bright, airy spaces, but it turns out that if the food is good, the physical space seems to conform to whatever’s being served. The dining room in the Lafayette Hotel that’s now home to Desi Vega’s isn’t the dark, wood-paneled affair I associate with steaks, but it no longer feels incongruous, at least to me. It is a beautiful space with huge windows looking onto St. Charles Avenue on one side and Lafayette Square on the other. Desi Vega’s is owned by Kenny Lobell and Desi Vega, who with Paul Varisco and Rodney Salvaggio are also involved in another of the city’s best places for steak, Mr. John’s Steakhouse. The two restaurants aren’t just close in the quality of their food; Mr. John’s is located nearby at 2111 St. Charles Ave. Given the connection between the two restaurants, it’s no surprise that the beef, in particular, is consistently outstanding. This is a New Orleans-style steakhouse, and that’s a good thing. Steaks are served on extremely hot plates sizzling in butter, and typically they’re cooked just a shade under what you order. That is by design; they’re going to continue to cook on the plate. All of the beef on the menu at Desi Vega’s is prime, even the filet mignon. That is unusual, as most places don’t bother to source prime filet on the theory the most tender of beef cut doesn’t need the additional marbling. It is a nice touch, though, and speaks of the detail that the restaurant pays to quality in all aspects. There is more than beef on the menu, of course. While Desi Vega’s doesn’t have quite the same Italian focus as Mr. John’s, there are Creole classics such as barbecued shrimp and shrimp remoulade on the appetizer portion of the menu. It wouldn’t be a high-end steakhouse without lobster, and you can choose between twin 6-ounce tails or the surf and turf, which pairs one tail with a 6-ounce filet. There is also a grilled Gulf fish that changes depending on availability. The typical side-dishes are on offer, and done expertly, but the andouille-crawfish macaroni and cheese is something different, as is the “sweet mash potato soufflé,” which is, as it sounds, about as light a preparation as you can find where sweet potatoes are concerned. Service is excellent, and the wine list is diverse with multiple choices by the glass and a few bottles that are clearly designed for connoisseurs or folks with expense accounts. If all of the above doesn’t convince you why we’ve chosen Desi Vega’s Steakhouse as one of our best new restaurants this year, you should visit to see for yourself. – R o b e r t P e y t o n Desi Vega’s Steakhouse, 628 St. Charles Ave., 523-7600, DesiVegaSteaks.com

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Gaijin bowl, Booty’s Street Food

B a c k i n 2 0 1 0 , Michael Friedman’s and Greg Augarten’s cravings for their native New York thin-crust pies couldn’t be sated locally. Rather than gripe, they did something about it. The result was Pizza Delicious, a shoot-fromthe-hip Bywater pop-up that quickly became a hit. Since then, a combination of grassroots support, good timing, and a successful Kickstarter campaign helped the pair of Tulane University alumni open the doors to a full-fledged brick and mortar location on Piety Street. Has it been smooth sailing ever since? First time and quasi-accidental restaurant co-owner Friedman explains. “It is insane. People continually want pizza and then more people want more pizza,” he says. “We opened right before my birthday last November, making it the most non-birthday birthday ever. It was just a blip. ‘Oh, it’s your birthday? More pizza!’” Pepperoni pizza , garlic knots, Pizza Delicious Friedman’s main question – whether there was enough demand in the area to support a full-time restaurant, seems to have been answered. The issue became growing pains. Friedman and Augarten needed to find a supplier of organic produce that could keep pace while at the same time hewing true to their earthy vibe. They found the answer in Inglewood Farm out of Alexandria. Pizza D’s menu has since grown in new and healthy

directions – their salads are worth the trip alone. But why talk up salad when the calling card is pies? Pizza Delicious offers arguably the best New Yorkstyle pizza around. It all starts with the crust – the dough is cold-fermented to help it develop slowly and build more gluten, allowing it to be stretched super thin. Tailored toppings include house-cured pancetta, homemade meatballs and freshly ground Italian sausage. Pizza Delicious also strikes a good balance with vegetarian choices, including artfully composed options like a peppadew with fresh arugula. “We cook it with peppadews and when it comes out of the oven we top it off with a classic arugula salad dressed with lemon juice and Parmesan,” Friedman says. The result is a pie that’s hot on the bottom and leafy on the top, with the peppery bite of arugula bringing it all together. Pizza Delicious serves pizzas whole and by the slice, and offers a short list of pastas and salads, along with beer and wine. Limited bike delivery is offered in the immediate area, and they do a booming business in to-go orders. The dining room is spacious and casual, and in true Bywater form a side door opens out onto a vacant lot, which serves as an ad-hoc patio.

PIZZA DELICIOUS

BOOTY’S STREET FOOD H u n gr y f o r a

“quesillo-laden pupusa” that jacks directly into your brain’s pleasure center? Or perhaps your dining companion is more in the mood for grilled yakitori caramelized with a ginger-citrus soy glaze? If you can’t decide (or agree) where to go for dinner tonight, consider Booty’s Street Food. Here in Bywater you’ll find a beggar’s banquet of global noshes stitched together by the premise of “Street Foods from Around the World.” The brainchild

of owners Nick Vivion and Kevin Farrell, Booty’s successfully strikes a careful balance. A concept that could be gimmicky in the wrong – or, God forbid, corporate – hands is authentically executed here. Their success stems in part from Vivion’s experience as a travel writer and videographer as well as the capabilities of executive chef Greg Fonseca, who formerly served as chef de cuisine at Rio Mar – a restaurant that knows a thing or two about

international small plate cuisine. “When Nick came to me it was like the clouds parting – this was exactly the kind of stuff I was looking to do,” Fonseca recalls. He sold them on his tryout dish of som tam – a Thai dish of green mango salad and grilled shrimp. And while Vivion is a peripatetic writer who has lived in Missouri and Switzerland, with other stops along the way, Fonseca is a local guy who grew up in the kitchen and back rooms of Antoine’s, where his father worked as the beverage manager. The globallocal connection is

– J.F. Pizza Delicious, 617 Piety St., 676-8482, PizzaDelicious.com

helped by this synergy. The menu is organized around dishes that can be eaten from a cone, with your hands or off a skewer. Papadum from India sits side-by-side with Peruvian ceviche. Fonseca has a deft hand with the ceviche and gazpacho, which were calling cards at Rio Mar as well. “Dishes like this lend themselves well to summer,” he explains. In June he was running a coconut ceviche with puppy drum and habanero, but his creations shift with availability. For July, look for creations featuring Creole tomatoes and watermelon. The contemporary

space is hip without feeling pretentious, with gleaming pressed tin ceilings and a polished cement floor softened by reclaimed wood and banquette seating. They have a creative cocktail menu and feature excellent Stumptown coffee. All the dishes ring up under $10 but the temptation is to over-order. Pace yourself to avoid tapas-style sticker shock. Either way, it’s far more economical than an open-jaw plane ticket or Eurorail Pass, and the closest you’ll come to jet lag are the aftereffects from their adult snowballs. – J . F . Booty’s Street Food, 800 Louisa St., 266-2887, BootysNola.com

BEST NEW RESTAURANTS The Class of ’13

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Smokey baby back ribs, SoBou

SoBou

The menu at SoBou, which stands for South of Bourbon, is evolving. Consistency is imperative and items that may be more challenging to prepare are relegated to another time and maybe even another place. Small plates are the way to go here, but go ahead and order a bunch of them. A great blend of Creole flavors, like yellowfin tuna cones, cracklin’s and butternut squash beignets reside alongside Latin American-tinged offerings such as Cajun queso, a crispy oyster taco and shrimp and tasso pinchos. A real character study of this place can be centered on chef Juan Carlos Gonzalez and bar chef Abigail Gullo. Gonzalez is the product of a big Puerto Rican family, of both Spanish and Italian descent, and did a stint at famed Le Bernardin in New York City. Gullo, one of our newest New Orleanians, arrived here last year from New York City, where she was a just-off-Broadway singer and actress. She adds drama to the bar area – fun drama, of course. Along with a great big, can’t-miss-it fleur-de-lis tattoo. And who knew the New York Mets baseball team had a fight song with multiple verses? Ask Gullo to belt it out for you. SoBou quickly has become an important drinking and eating destination for visitors and Quarterites alike. This is a Commander’s Palace/ Le Bernardin right in the midst of the Vieux Carré. Does it work? You betcha’.

W h e n s o m e o f the savviest restaurant operators on Earth tell you they never saw a trend coming, you have every reason to be a little wary of the veracity of the statement. But they swear it’s true. Ti Martin, of Commander’s Palace and Café Adelaide, among others, says they never saw the current trend in restaurants featuring “street” food. Yeah, maybe. But that does nothing to explain the incredible success of a “Louisiana Street Food Restaurant with a Latin Twist,” SoBou, located in the heart of the French Quarter. “What we were trying to create was a cocktail-based, casual dining, New Orleans-centric restaurant. Sort of a modern Creole saloon, if you will,” – T.M. Martin explains. “It’s meant to be a SoBou, 310 Chartres St., 552-4095, SoBouNola.com coffee shop with adult beverages.” And “casual” is a very big watchword for the concept. The Knuckle There is no way any of the Sandwich, Wayfare other restaurants in this particular Brennan group would ever conceive of featuring dining tables into which beer taps are installed. There are no tablecloths. No water is offered. No bread. You can barely get through the front door of the other places without having those items thrust onto your table.

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WAYFARE Ar e y o u t i r e d of reading about restaurants opening on Freret Street? I hope not, because I’m not tired of writing about them, at least not as long as they’re as good as Wayfare. When it opened, Wayfare was often described as a deli, and there are definitely elements of that, including one of the best Reuben sandwiches in town, but there’s a lot more going on. Wayfare is a part of the often cited “restaurant row” on Freret Street, and a part of the revival of the stretch of that street between Napoleon and Nashville avenues. It is housed in a building that was previously a boxing gym, but there’s no evidence of its former life apart from one of the specialty sandwiches (The Knuckle Sandwich: cold roast beef with shoestring potatoes, arugula and horseradish sauce on a pretzel-dough bun) on the big board that lists Wayfare’s offerings. The dining room occupies roughly one half of the restaurant’s space, the other half being taken up by the long bar at which customers place orders or sit for a cocktail or a draft beer. Wayfare is definitely a sandwich-centric place. In addition to choices such as roast turkey served with a salsa verde aioli, white cheddar and heirloom tomatoes on caraway bread and toasted fennel sausage with peperonata, sharp provolone cheese and a fried egg on a ciabatta bun, the restaurant offers constantly changing specials such as grilled white patty squash with roasted peppers, cremini mushrooms, charred onions, pepper jack cheese, tomato, slaw and chipotle mustard and pear butter on ciabatta. The house salad consists of mozzarella made in-house, tomato, kalamata olives, greens and blood orange. Roasted beets come with Maytag blue cheese, spiced pecans and dill. There is a daily soup special; you might find butter beans and greens with ham hock one day, and ginger-carrotfennel the next. Tomato basil is the only standard. The variability applies to starters and small plates as well; bruschetta change frequently, as do the fried rice balls known as arancini. These are people who care about good food, and that’s evident from the moment you walk into the place and get to experience the friendly, if casual, service. We don’t know how much longer Freret Street can sustain restaurant openings, but if they’re all like Wayfare, we hope the trend never ends. – R . P . Wayfare, 4510 Freret St., 309-0069, WayfareNola.com

TOO NEW TO KNOW Owning and operatbaked drum, among many ing a restaurant are not others. There are even fish easy tasks. However, you sticks for nostalgic diners wouldn’t know that from who haven’t enjoyed that the incredible number of dish in years. Of course, new restaurants opening chef and partner Ryan in our town – it’s simply Prewett prepares them far mind-boggling that so better than one rememmany seemingly sane bers from grade school. people are up for the – T.M. challenge. First, there are Pêche, 800 Magazine St., 5221744, PecheRestaurant.com all of the logistics and requirements surrounding Tableau. Since 1916, the opening, then come Le Petit Thêátre du Vieux the demands of a smooth Carré has been staging and successful operation, productions that had comadd to that the realization that the restaurateur is also facing a knowledgeable and demanding clientele who are well-versed in the ways of one of the most exciting food communities anywhere: New Orleans. Several restaurants have opened as we were constructing this issue of New Orleans Magazine. They show great promise, but are simply too new to be Little Gem Saloon considered. Pêche. The newest member of the Donald Link Restaurant Group, Pêche is to seafood what Cochon, another Link dining emporium, is to pork. Live-fire is the watchword here, applied to traditional dishes. Begin with a Gulf Coast staple, smoked tuna dip, move along to grilled mussels, chicken in a barbecue sauce and lamb skewers. Main courses are grilled tuna, smothered catfish, skirt steak and

munity tongues wagging for their creativity and quality. Those presentations will soon resume, but for now Tableau, a new restaurant from Dickie Brennan, is the cause of the buzz. Extensive renovation to the building has been completed and it’s a serious work of art as well as preservation. Shrimp remoulade, oysters en brochette, crabmeat Ravigote and a crêpe du

jour begin the journey. Continue on with Creole court-bouillon, barbecue shrimp and grits, panéed veal, chicken Tableau and eggs Benedict, Hussarde or Sardou. The menu will seem quite familiar to those who know New Orleans traditional cuisine, but the presentation and the tastes are very modern. Curtain up! – T . M . Tableau, 616 St. Peter St., 934-3463, TableauFrenchQuarter.com

Kingfish. The jumble of Kingfish’s theme lines are: 1) Kitchen and Cocktails; 2) Savor. Sip. Socially; and 3) New Louisiana Cuisine.

Kingfish

made smoked andouille. Move on to Superette cochon de lait, Every-Mana-King fish, seafood cassoulet and Saratoga steak frites. The extensive and quality-driven cocktail program is helmed by Chris McMillian, New Orleans Magazine’s Bartender of the Year 2012. Huey P. Long, the Kingfish himself, would love this place. – T.M. Kingfish, 337 Chartres St., 598-5005, KingfishNewOrleans.com

Take your pick. They all fit, which is probably why no one in ownership or management did any editing. Chef Greg Sonnier, not new to these parts, is back out on the restaurant scene and hasn’t missed a beat during his absence. Hoppin’ John crawfish salad, tempura-battered “Devil Duck” egg, Buffalo “Bill” sliders and smoked rabbit gumbo start you off. Do not miss the house-

Little Gem Saloon. In March of this year, Nick Bazan took over as general manager of the Little Gem Saloon and reworked service almost entirely. In June, Bazan brought in chef Miles Prescott, with whom he worked at Rio Mar, and the menu was overhauled as well. Bazan kept the restaurant’s dual focus on music and food, with acts playing in the downstairs dining room nightly from 5 to 8:30 p.m., and larger shows upstairs on weekends. We anticipate Little

Gem Saloon will be another of the best restaurants in New Orleans, but can’t pass judgment quite yet. – R . P . Little Gem Saloon, 445 S. Rampart St., 267-4863, LittleGemSaloon.com

About Dominique’s. Two years ago Dominique Macquet’s then-new restaurant was honored as our top choice for Best New Restaurant. Since then Macquet has moved his business to a new site, also along Magazine Street. We debated whether to call it a new restaurant or a revival of previous one. We have decided to opt in favor of giving others a chance while acknowledging that Dominique’s on Magazine continues to impress as one of the city’s finest dining establishments. – E r r o l L a b o r d e Dominique’s on Magazine, 4213 Magazine St., 891-9282, DominiquesOnMag.com

Dominique’s on Magazine

BEST NEW RESTAURANTS The Class of ’13

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There is no novelty in there being worthy achievers who are female. There is, however, plenty of challenge in determining which ones to single out. Our list isnâ&#x20AC;&#x2122;t necessarily claiming to present the best of the year, rather these are people who have been doing good works year after year and for whom, as far as we know, the best may be yet to come. We will appreciate them then as we appreciate them now. All selections were made by the editorial staff of New Orleans Magazine based on independent research and recommendations.

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Maria Teresa Blanco Louisiana’s Act Early Ambassador, Assistant Professor, Community Liaison and Early Childhood Specialist at the Human Development Center, LSUHSC F o r 1 7 y e a rs , M a r i a T e r e s a B l a n c o

worked for her family’s export business until her 30-month-old daughter was diagnosed with autism. According to Blanco, information on autism wasn’t as readily available 20 years ago as it is today. “I was at a loss at how to help her, and most of the professionals I came across could offer little help or hope,” Blanco says. “Health care providers and educators only saw a diagnosis and suggested I consider institutionalizing her.” Blanco faced an uphill battle not only with her daughter’s disability but also with the lack of understanding from educators, medical professionals and the community. She was determined to help her daughter become as independent as possible and live a full, selfdetermined life, so Blanco decided to go back to school to learn more about early intervention. In 2006 she earned a master’s degree in early childhood special education from the University of New Orleans, and she’s currently working on her doctorate in early intervention. “I try to impart that sense of advocacy to parents,” Blanco says. “I want [parents] to realize that they are experts about their children and equal partners in their treatment and education.” Blanco is an assistant professor, community liaison and early childhood specialist at the Human Development Center at Louisiana State University Health Sciences Center. She was selected to be Louisiana’s Act Early Ambassador by the Centers for Disease Control and Prevention. The “Learn the Signs. Act Early” campaign aims to improve early identification of children with autism and other developmental disabilities so

children and families can get the services and support they need. “Have high expectations for children – even children with disabilities – because it will encourage them to strive and it will help you find ways to help them achieve their goals,” Blanco notes. She is also working on revitalizing the early intervention programs at HDC that will provide services and support for families and children with disabilities or who are at-risk and help them achieve their potential. Today Blanco’s daughter is nearly 23, living in a college dorm and working a part-time job. Although her daughter still faces the symptoms of her disability, she’s coming into her own. “Empowering her is the most important thing I’ve ever done,” she says. – M i n h D a n g

Mentor: My parents. They struggled to rebuild their lives after the Cuban revolution, here in a new country. They embraced this city and the opportunities they found here. They didn’t let anyone place limits on what they could accomplish. They taught me to love unconditionally and to have high expectations of myself and of the people around me. Defining Moment: The latest was when my daughter moved into a dorm. Every time she achieves one of her goals, it changes me. It reinforces the belief that she can do what she sets her mind to in spite of her disability, and I learn more every day about how to support her to make it happen. Advice to Young Women: Do what you love. It makes the long hours and deadlines bearable. Goals: Finishing my Ph.D. I’m also excited about the national focus on early childhood care and education. As the dialogue continues around providing quality childcare and early education for all children, the Human Development Center is working to ensure that children with disabilities and those at risk have access to high quality environments. Favorite Things About What You Do: The most rewarding part of what I do is collaborating with parents to develop intervention plans for their child, and helping them implement those interventions in their homes and in their communities. Seeing the excitement and joy families experience when they teach their child something new is my goal. Knowing that I had a hand in empowering a family to support their child gives me great satisfaction.

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Mentors: My parents – I absolutely turn to them. My father is an entrepreneur and architect, and my mother is such a loving person. Also, my network of girl friends, from college to volunteering (those people know who they are). It’s a strong female support group in all fields. Also, Sister Shirley Miller from the Academy of the Sacred Heart. Whatever I was facing, I would go to her. Defining Moment: After Hurricane Katrina, public relations became more important than ever because there were very limited media opportunities. And then I had cancer. That changed so much of my decision-making. I had always wanted to open my own firm and these two tragedies caused me to say if not now, when? Advice to Young Women: Surround yourself with successful people. Look for a company with energy and teamwork, and immerse yourself in every aspect of the business. Goals: My goal is to continue to grow my business while grooming the next generation of women to be business and community leaders. Favorite Things: I love putting people and ideas together and finding the answers to peoples’ problems. Plus, every day is different. I have such a variety of clients in every industry. I learn something new every day. You know what’s going on with the city.

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BETSIE GAMBEL Founder and President of Gambel Communications LLC As th e y b e g i n th e i r c a r e e rs ,

many young professionals are encouraged to volunteer, with the hope that working to help their communities will lead to jobs in their chosen professions. But sometimes, there’s a twist in the story: volunteer work lets people sample new careers. That is what happened to Betsie Gambel, veteran public relations expert and founder of Gambel Communications LLC. After graduating from Sweet Briar College, Gambel taught English literature at the Academy of the Sacred Heart. Meanwhile, she volunteered for the Junior League, where one of her duties was editing the group’s magazine. “It was the perfect fit,” Gambel says of the job. “I loved to write and edit.” She also took on more marketing and public relations assignments for the league, and realized public relations was the field for her. She began work at one of the city’s major firms. Life for Gambel, and thousands of others, took a turn for the worst in 2005, when Hurricane Katrina’s floods pounded New Orleans. She worked out of town for a while, but returned to become active in committees that formed to help put the city back together. In December of that year, as she prepared for a Christmas visit to her son in South Carolina, Gambel was gripped with horrible pain. The city’s health care facilities were in shambles, so she made the drive then had her son take her straight to the emergency room. There, an oncologist told her that tests hadn’t pinpointed a reason for her pain – maybe kidney stones – but unfortunately did show she had stage 3 non-Hodgkin lymphoma.

Hospitals in New Orleans were still crippled from the storm, so Gambel went to Houston and lived with a cousin. She underwent treatment at M.D. Anderson; fortunately, it was successful and she remains cancer-free. The double whammy helped Gambel decide to take a step she’d long contemplated; she opened Gambel Communications in her home in 2009. Within three weeks she had four employees, and the company has grown ever since. Today company offices are on Metairie Road. The firm handles public relations for such iconic New Orleans brands including the Historic New Orleans Collection, the Hotel Monteleone and Camellia Grill. Gambel says her company specializes in helping small businesses grow and in forging partnerships between for-profits and nonprofits. She completed a “mini-MBA program” through Goldman Sachs, which helped her plan out the company’s next five years. This year, she was named Women in Business Champion of the Year by Louisiana Economic Development and the U.S. Small Business Administration for Region VI. Retirement doesn’t loom on the horizon, Gambel says. “I can’t imagine ever retiring, as I’m so passionate about what I do and love every single day.” – J u d i R u s s e l l

Carol BEBELLE Co-Founder and Executive Director of Ashé Cultural Arts Center “ M y d e a r N e w Or l e a n s , I w a s b o r n

here, I live my life here and this is where I will someday die,” Carol Bebelle wrote in a piece for NPR. “Add me to the loooong list of New Orleans believers, well wishers and mojo makers who are wanting, working and willing you into a new era of New Orleans brilliance!” And that list has gotten longer – Bebelle’s ongoing dedication to revitalizing New Orleans has inspired others to join. After more than 20 years working in the public sector as an administrator and planner of education, social and health programs, she realized there were some persistent roots to these problems

in communities. “We invest so much money, time and energy in the attempt to solve modern problems. And often, the solution strategy has a fatal flaw – there’s no assigned strategy for the cultural fertilizing that is needed to nurture the growth of the intended change,” Bebelle says. Coming of age during the civil rights era, Bebelle came to appreciate that race mattered and that racism wasn’t always intentional. “I learned that racism had been an acculturated value and behavior,” she says. “I also realized that creating a new cultural awareness and foundation was necessary to neutralize and replace the cultural triggers we have to racism.” Bebelle recognized that the power of culture and creativity combined could unleash progress, improvement and economic inclusion for much of the under-represented members of the New Orleans community. In 1998, Bebelle and Douglas Redd founded Ashé Cultural Arts Center in Central City. Ashé is a West African word meaning “the ability to make things happen.” The center has become a pivotal force for the revitalization and transformation of Oretha Castle Haley Boulevard. Ashé’s mission is to use art and culture to support community development by providing opportunities for art presentations, artist support and the creation of partnerships that amplify outreach and support efforts. It is an initiative of Efforts of Grace, Inc., a nonprofit organization that creates and supports programs, activities and creative works emphasizing the contributions of people of African descent. “We use art as our tool because of the power it carries to move past our defenses and to touch us,” Bebelle says.

Mentors: I have been blessed by many people who have generously invested in my development. I would like to acknowledge Joesph Carmichael, Willie Zanders, Claude Reese, Sheila Webb, Linetta Gilbert, Kalamu ya Salaam, James Borders, Bill Rouselle, Tayari kwa Salaam, Gregory Rattler Sr., Mtumishi St. Julien, John O’Neal, Linda Usdin, Juana Guzman, Roy Priest, Steven Bingler, Jennifer Henderson, Tom Bailey and Jerome Smith. Defining Moment: One day I realized I made life choices that were expected of me. I’d never put myself to the test, and I’d never challenge myself to decide what I wanted out of life. After some serious considerations, I made the decision to step out of my comfort zone and toward an unknown something. It was scary and exciting at the same time. That moment led me to the life I live today. Advice to Young Women: Be open to considerations. Say “yes” until and unless you feel the need to say “no.” Fill your life with variety and balance. Seek yourself early and learn to connect with and love whomever you find there. Be gentle with yourself and remember mistakes are lessons, too. When life’s pressures appear, respond with good thinking. Goals: To be present to the joys of life. To take better care of myself. To write and create more. To build the strongest institution possible. To make Ashé Cultural Arts Center and our work an internationally known brand.

– M.D.

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Mentors: Over the years, I’ve considered many people that have come into my life as mentors. My parents were very strict and disciplined. They taught me many lessons, but the most important were the values they instilled in me. Many nuns and priests played an important role in my life, and I was blessed with a Catholic school education. Defining Moment: From a young age, I had a vision of making everything beautiful in this world and loved being surrounded by beautiful things. My dream was to become an interior designer, but my parents told me that wasn’t a real profession. Years later, I started an interior design firm, which was very successful, that I ran for 30 years prior to meeting my husband, Tom Benson. Before we married, Tom asked me to sell all of my real estate and business, since he had planned on us being much too busy for me to be involved in anything other than his world and our foundation. Advice to Young Women: Work hard, stay focused, never compromise yourself or your values. Always take the high road in life. Help others, volunteer and always be ready to share your talents. Goal: To leave this world a better place for our future generations to enjoy as I have enjoyed it. Favorite Things About What I Do: I am blessed to have a loving husband and I enjoy the many friends we share. I enjoy working with our foundations and the many philanthropic endeavors we hold dear.

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GAYLE M. BENSON Philanthropist G a y l e B e n s o n ’ s l i f e m i ght s e e m

like a fairy tale: married to a high-profile businessman, she entertains, travels and meets famous people all over the world. But Benson’s feet are firmly on the ground. A New Orleans native, she had a humble beginning. “It isn’t stuff that makes you happy,” she says. Benson is also a believer in helping oneself. “If you work for it, you respect it more,” she says. Work she did; from an early age, she dreamed of being an interior designer. After a short marriage, she turned her attention to business. Along the way, she married a man with two children. The marriage didn’t last, but she raised the two children and kept putting in the hard work to make her business grow. She did a lot of renovations, a lot of hotel projects, and as her reputation as a designer grew, so, too, did the business. Her Catholic faith remained a strong part of her life, and when she did the readings at a 7:30 Mass on a Monday morning, she caught the eye of Tom Benson, who was there commemorating the anniversary of his wife’s death. “I wasn’t interested in getting married again,” Gayle Benson says. But he was, and four months

later, he proposed. The couple has been married for nine years. Benson asked his wife-to-be to give up her business interests, which she did; since then, she devotes a good part of her time to the couple’s many philanthropies. Education and health care are two of their priorities, and their efforts benefit such varied entities as the Audubon Zoo, the Dominican nuns in Nashville, the Oblate School of Theology in San Antonio (where the couple has a large ranch) and Ochsner Foundation. Naturally, the New Orleans Saints play a part in her life, and as the wife of a team owner she travels and entertains widely. But Benson remains down-to-earth. “The only person who intimidates me is God,” she says. The couple enjoys getting away to the San Antonio ranch, and in June and July they cruise the coast of Maine. They also like spending time at home. “You need down time to relax and regroup,” she says. “I enjoy being quiet.” She has also learned how to manage life on such a busy scale. “It’s gotten easier over time,” she says. Friends remain very important to her. “I make appointments with myself to spend time with my friends,” she says. “I’m always available on the phone.” She also likes to write notes and letters, and she exercises 90 minutes every day. She also makes sure her husband enjoys life, whether his team wins or loses. “It’s not the end of the world,” she says. “We have so many things to be grateful for.”

– J.R.

M IC H AEL C . H EBE R T P H O T O G R A P H

LAUREN THOM CEO of Fleurty Girl Firecracker. Risk taker. Entrepreneur.

Those are the words that come to mind when describing Lauren “Fleurty Girl” Thom. Growing up in Kenner near the Louis Armstrong New Orleans International Airport, Thom says she remembers as a young girl sticking her fingers in her ears every time an airplane passed over. “There was never a dull moment,” Thom says while reminiscing about her childhood. The same holds true today as Thom juggles her duties as a single mother of three and being CEO – and an occasional T-shirt folder – of Fleurty Girl, a local retail chain with New

Orleans-inspired merchandise ranging from apparel to home décor. “I want [people] to feel the passion. Feel the love and pass it on to others. I want people to want to visit our city, to long for Fat Tuesday and the sound of the streetcar,” Thom says. After graduating from Louisiana State University with a bachelor’s degree in mass communication, Thom stayed in Baton Rouge to work first as a radio disc jockey then a news reporter. Cutbacks in her field forced Thom to find a new career that she hoped would bring her home to New Orleans. “I wanted to wear T-shirts that expressed the culture I missed so much, and I wanted them to fit a curvy girl,” Thom says. “No one offered that, so I made my own.” Thom took her homesickness for New Orleans and turned it into a business. Taking her income tax refund check in 2009, Thom invested the entire $2,000 into printing New Orleansinspired T-shirts for women. Just six months after launching her online store, Thom opened the first Fleurty Girl store on Oak Street in New Orleans and moved her family in the back of the converted shotgun house. Today, Fleurty Girl is a multimillion dollar company with five retail stores. “I’m most proud of our customers’ love of the Fleurty Girl brand,” Thom says. “I love that we share that love and turn it into something that gives back to New Orleans.” And give back Thom does. She is a board member for Evacuteer, an organization that recruits, trains and manages volunteers every year to evacuate the city in case of a hurricane, and she’s also a committee member for Sean Payton’s Play It Forward Foundation. “I feel like I was made for this,” Thom says. – M . D .

Mentor: Jan Ramsey of OffBeat Magazine. Not just because she’s a fellow redhead, but she followed a vision and started OffBeat. I’m so proud of her. Defining Moment: I’m thankful for so many moments that truly I never dreamed would happen. From Drew Brees wearing our #NOLALOVE shirt when he signed the biggest NFL contract in football history, to raising more than $100,000 for local organizations. It all makes me so proud because I’m just a girl from Kenner who didn’t grow up with much. I remember sitting in the backseat of my mom’s car driving down St. Charles Avenue and staring into the houses at night wishing one day I’d get to have a life like that. We opened our headquarters on St. Charles Avenue in January, and I pinch myself every day when I walk into the building. I can’t imagine there’s bigger than that ahead of us, but I’m always proven wrong on that. Advice to Young Women: Don’t be afraid to go for your dreams. I was a single mother of three with no time and no money, and I built a multimillion dollar company out of a tax refund check. Goals: See my kids more and work less. It’s about time. Favorite Things About What You Do: Hearing the stories about what Schwegmann’s or McKenzie’s mean to people. People don’t just come into Fleurty Girl and buy a T-shirt, they always have a story about why they want the particular one they came in for. That part about this never gets old.

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Mentors: First, my family, especially my mom, Verna Arroyo, have given me inspirational love, guidance and support. Theater directors, Ty Tracy and Ned Poché, and my teachers at Hynes and Ben Franklin were instrumental to my young life. My UNO professor, George Wood, who gave me a card with a raw oyster on it that said, “The world is your oyster, Utterback,” which hung on my wall at WYES for 22 years until (Hurricane) Katrina washed it away. Mike LaBonia, former WYES President, who believed in me and taught me so much. And my dear late friend, Brandon Tartikoff. Defining Moment: May 25, 1981, the day I started at WYES and also the day I met my wonderful husband, Terry Utterback, who was asked to “show the new girl around.” It was also my birthday! So many good things happened to me on that day! Advice for Young Women: Have confidence and do your best. Don’t underestimate the importance of a good education. Choose a career that you love and keep a good sense of humor. Remember life is short, so aim to maintain a good balance, and make time for true personal connections with your family, friends, mentors and community. Goals: Professionally, to expand upon the great local and national shows WYES produces and keep our programming and services going strong. Personally, to spend more time with my family and friends, and to always try my best and to do what is right. Favorite Things About What I Do: I love WYES and my coworkers who are more like family to me. I love working on our diverse WYES productions and with independent producers. It’s fulfilling to watch a full program grow from a simple idea. It’s never boring! 94

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BETH ARROYO UTTERBACK Director of Broadcasting and Executive Producer of WYES-TV, Ch. 12 Bus y ? Y e s . B o r e d ? N e v e r . N e w

Orleanian Beth Arroyo Utterback never dreads going to work; instead, she says, “I’m always looking forward to ‘What are we going to do next? What are we working on?’” To meet her, one would think she had her whole life planned out since childhood. Utterback grew up in a family heavily involved in theater, acting and singing, and the children participated in repertory theater from an early age. Utterback says, “It was a magical way to grow up,” and her upbringing fostered skills she uses to this day, including discipline, confidence and hard work, even with a rigorous schedule. Utterback also worked on the WDSU-TV show “Mother Goose on the Loose,” which starred her mother, Verna Arroyo. The shift from involvement in stage productions at an early age to overseeing television programming and production as an adult was a natural trajectory. In her senior year at Ben Franklin, Utterback was selected for an executive internship at WDSU, which exposed her to all its departments, but she decided against news production after shadowing coverage at a murder scene. On May 25, 1981, Utterback began the first day of the rest of her life; that was the day she began working at WYES, where she has been for 32 years, and also the day she met Terry Utterback, her husband of 27 years. Utterback graduated summa cum laude with a degree in drama and communications from the University of New Orleans and received the Chancellor’s Medallion – all while working full-time at WYES.

Utterback worked her way up through the ranks at Channel 12 to become their director of broadcasting and executive producer. Utterback’s Emmy award-winning department is responsible for everything one sees, hears or reads about WYES; She oversees several departments including Programming, Local & National Productions, Promotion, Operations, Outreach and Special Projects. She also serves as executive editor of WYES’ Dial 12 magazine, which appears in New Orleans Magazine. She advises others, “do your best, work hard and choose something that you love ... and it helps to keep a good sense of humor!” One of the biggest motivating factors for Utterback is the quality programming WYES provides to the public, which is unlike that offered elsewhere on television. Instead of short segments, WYES provides viewers with in-depth analysis (i.e. “Informed Sources”), historical documentaries (i.e. New Orleans in the ’50s), and cultural series (i.e. “Chef John Besh’s Family Table”). These programs showcase New Orleans area culture to local and national audiences, and archive it for future generations. WYES also makes art forms like opera, ballet and theatre more accessible. Utterback says, “Tickets to live productions of Phantom of the Opera, Les Miserables and Rigoletto are often expensive and out of reach for some, but if you watch WYES, you’ll have the best seat in the house.” Creating a balance of great local, national and children’s programming is at the heart of Utterback’s efforts. – Megan Snider

PATRICIA GAY Executive Director of the Preservation Resource Center Like many a Newcomb College

student before her, Patty Gay fell in love with the city of New Orleans when she moved here from Baton Rouge in 1961. Gay considers herself fortunate to have gotten to know the city through the eyes of fellow Newcomb students who were also natives. She graduated in ’65 with a degree in history, and has been active in preserving the city’s neighborhoods ever since. After graduation, Gay was a volunteer with the Junior League at a time when the organization was active in raising the awareness of the value of New Orleans’ older neighborhoods. She became involved in setting up the Preservation Resource Center in 1974 and became president of the board in ’78. She has been executive director since ’80. “We were set up to be a true resource to people who wanted to preserve houses,” she says. Since then, the PRC’s accomplishments have been many, including: restoration of 604 Julia St., one of 13,1832 town houses in what was once a skid row; publication of Preservation in Print, which began in 1975; carrying out a study promoting the preservation of the Warehouse District in 1983; publicizing the city’s architecture with an exhibit of a 1840s cottage at the World’s Fair of 1984; and lobbying to save federal rehabilitation tax credits. Some people associate New Orleans architecture with Uptown and Garden District mansions, but the PRC works for the preservation of all neighborhoods in the city, Gay says. The organization spends half its budget on its “Rebuilding Together” program that helps low-income families. It also promotes the iconic New Orleans shotgun-style home during Shotgun House Month. Preserving New Orleans’ unique stock of historic architecture is an ongoing job. “Every building is valuable,” Gay says. A particular struggle is managing the city’s thriving tourism business so it doesn’t overwhelm the French Quarter. One way to do this is to keep tourists informed about other areas they ought to visit, such as the Chalmette Battlefield, the Oak Street neighbor-

hoods and Algiers Point. “Rampart Street and St. Claude would love to have more visitors,” Gay says. Another is to make sure the French Quarter stays residential so it doesn’t become merely an adult theme park. Other essential parts of Gay’s job is lobbying in Baton Rouge for rehab tax credits and meeting often with neighborhood associations to help them achieve their goals. The PRC’s efforts help combat crime in New Orleans, says Gay. “We bring hope to neighborhoods,” she says. The organization works with neighborhood associations, giving them the energy to address crime and other problems. In her free time, Gay likes to cook, travel and read, especially about other places in history. She also encourages cities and towns across America to take part in the preservation movement. “Any city can make itself attractive to visitors,” she says. – J . R .

Mentors: Roulhac Toledano and Mary Lou Christovich, who started New Orleans Architecture books through the Friends of the Cabildo, and Diane Manget, who introduced me to the importance of zoning and planning as well as preservation. Stanton “Buddy” Frazar was also an inspiration, especially in how an organization can make a difference. Defining Moment: When I became the volunteer and founding co-editor of the first Preservation in Print, asked, or rather coerced, by Elizabeth Keenan. This meant jumping in head-first into the cause of historic preservation, which I have never left. Advice to Young Women: Whatever your profession, make time for at the least supporting historic preservation through your neighborhood association. Volunteering for something you believe in often leads to employment and even a lifelong career, as in my case. Goals: May 2014 is our 40th anniversary. How can we have a real campaign to show what has happened in the past 40 years? Favorite Things About What I Do: Working with people all over the city who are so civic-minded and dedicated to making better neighborhoods and a better city. It’s hard to express in words the joy of seeing a vacant and blighted property restored to beauty, and occupied by a family. Also, meeting people all over the city, and world, who care as we do about their cities and who understand the importance of the historic built environment in the quality of life for all.

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Mentors: My brother, Carl Dolce, was three years older than I. He served as a superintendent of the Orleans Parish School Board. Also, a Dominican sister – a firebrand – asked me to help her go into neighborhoods, without an agenda, to ask people what they needed in order to accomplish what they wanted to with their lives. Defining Moment: When I was 5 years old, I saw the body of a cousin who had died young. I was very angry with God. I knew that I, too, would die and I determined that my life would mean something. Advice to Young Women: Listen to people, and walk with people. That’s what I’m doing. My prayer is that people experience the unconditional love of God. [Young women] are responsible for their lives. Have a deep sense of dignity and self-worth. Goals: We look forward to a future in which nuns and lay people collaborate and the rescue mission of the [National Votive Shrine of Our Lady of Prompt Succor] continues. We want to repair the shrine so lay people can take over. The mission of the shrine will continue, but we have to entrust the mission of the shrine to all of us. Favorite Things About What I Do: The chance to meet people. I pray a lot at night. I thank God for my life and I pray for people. I let go of negativity at night, and open up to God.

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SISTER CARLA DOLCE, O.S.U. Prioress of the Ursuline Sisters of New Orleans At a g e 8 0 , S i st e r C a r l a D o l c e h a s

a resume that would put many business leaders to shame. A New Orleans native, Sister Dolce entered the order of Ursuline nuns at 21, and since then she’s worn a multitude of hats. “In the order, you go where you are sent, like the army,” she said. For her, that meant teaching and serving as principal and president of Ursuline academies in several states. She has also done mission work in a variety of neighborhoods, keeping in mind the importance of asking people what they thought their communities needed, then helping them achieve it. She worked with Cuban immigrants in the Parkchester neighborhood of New Orleans, and with other minorities who were having trouble getting their landlords to make necessary repairs to their apartments. All the while, she has lived by a simple motto: “The most important thing in life is that love is put into the world. Unconditional love, the way God loves us.” Helping others isn’t a matter of what we want to do, she says. “We need to serve and listen. We want to walk with them.” At present, Sister Dolce serves as prioress of the Ursuline nuns in New Orleans. She lives at the convent on State Street, which is adjacent to the National Votive Shrine of Our Lady of Prompt Succor. Ursuline sisters brought a statue of Our Lady of Prompt Succor to New Orleans when they came from France. The shrine that holds the statue today was erected in 1928, and has served as a place of prayer and refuge for countless people. “The hopeless come. The desolate come,” Sister Dolce says. “It’s a welcoming place of

worship and prayer, especially to those who hope and trust in Mary.” Many New Orleanians know of Our Lady of Prompt Succor’s connection to the victory of the United States over the British in 1815. The War of 1812 was raging, and the faithful believe the victory is owed to prayers to Our Lady. “Gen. Jackson said the victory was won through the intercession of God,” Sister Dolce says. Now the ravages of time – and the city’s tropical climate – are waging a battle of their own against the building, and a campaign to raise $2 million for its repair is under way. The goal is to have the shrine restored in time for the bicentennial of the Battle of New Orleans in 2015. About $975,000 more is needed to reach the goal, and Sister Dolce has thrown herself into the battle. “That’s where my heart is now,” says Sister Dolce. “As vocations to the sisterhood dwindle, it’s essential to draw in lay people to ensure the shrine’s future.” The shrine remains a place of prayer, whether during Mass or when individuals in need of “prompt succor” visit. The shrine helps so many, she says, who come praying for help with illness, job loss, family problems and all the other heartaches life can bring. It is essential that the building is kept in good repair so the shrine’s doors can remain open to the despairing for many years to come, she says. As for Sister Dolce, she’s hoping to retire in New Orleans, and to keep herself busy helping with the shrine and with Ursuline Academy. “There is always something I can do.” – J.R.

CAROL RAUSCH Chorus Master, Music Coordinator and Education Director for The New Orleans Opera Association C a r o l R a us c h i s a f i rm b e l i e v e r

that you arrive where you are meant to be; she says you should “grow where you are planted.” Many years ago, she struggled with her career choice of how she would use her piano training. Today, she has no doubt that she uses her training as it was always intended – to support opera production and spread opera in and around New Orleans. Rausch’s first experience with opera was attending a production of Carmen. Her family adored music, and growing up, Rausch took piano lessons. The first generation of her family to attend college, Rausch attended Indiana University and The Ohio State University. On a Rotary Foundation scholarship, she studied in Brussels, Belgium, where she learned she wanted to play piano collaboratively instead of as a soloist. After receiving her degree, Rausch worked her way up through the ranks by accompanying singers and then choruses, acting as chorus master, conducting, and working in music administration. In 1994, Rausch became the first female chorus master at The New Orleans Opera Association (NOOA), a role she occupies in addition to that of music coordinator and education director. Concurrently, she heads the opera program at the Loyola University’s School of Music. In the summers, she acts as the chorus master and music administrator for the Chautauqua Opera in upstate New York.

Music isn’t only important to Rausch; it’s important to New Orleans. Rausch believes that a youth’s involvement in an artistic or musical experience leads to good things later in life. Though music and art programs are usually the first to be cut in times of financial strain, Rausch says that participation in these programs creates better problem solvers and enables teamwork. Accordingly, The NOOA is offering two upcoming productions, La Bohème and Noah’s Flood, both of which include a children’s chorus. For spectators, Rausch says, “If you need an emotional fix, opera is your thing,” and for participants, like Rausch, the tactile sensation of playing an instrument and creating sound is restorative. Through NOOA, one of the oldest companies in the country, Rausch champions opera through traditional and non-traditional formats to engage the public and educate them. To that end, Rausch adopted a New York series called “Opera on Tap,” which presents free performances at non-traditional venues, such as the Rusty Nail bar on Constance Street. Though Rausch may not have been able to predict where her career path would take her, she could not be happier with it. She lives the mission statement of NOOA as she builds on its heritage and continues to produce opera of high quality. Rausch constantly describes herself as lucky, but as in many operas, fate and passion may have had a role in her achievements. – M . S .

Mentor: Ralph Berkowitz, my professor at Indiana University. When I was deciding what to do with my music, he reminded me that “the goal is not to become famous; the goal is to serve your community and cultivate music within it.” Defining Moment: The year I spent in Belgium on fellowship. I was struggling to decide what to do with my piano training, and at times I felt like giving up. Though I was there to study playing the piano, I caught myself attending the opera all of the time. That experience solidified for me that I wanted to play piano collaboratively. Advice for Young Women: These days there are women chorus masters, women conductors and women running opera companies. A lot of trailblazing has been done for you. There is a place for you now, and the sky is the limit. Goals: To continue to serve New Orleans and spread its heritage of opera, which is more than 200 years old, by engaging different people in the opera through events like Opera on Tap. And, at Loyola and Chautauqua, to help guide musicians to balance music in their lives, to keep it satisfying. Favorite Thing About What I Do: Not everyone can make a living in music; I feel very lucky that I am able to support myself by working in music. When filling out the declarations form while returning from travel overseas, it’s very rewarding to get to write “musician” as my profession. Also, music is emotional in a way that other jobs are not, and it has gotten me through some difficult times.

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Mentors: My father and my brother, both of whom thought anything I did was wonderful. And my dear husband, to whom I was married 55 years; he was always my champion, protector and biggest fan. Professionally, I learned a lot from working with women at the Junior League. Advice to Young Women: At work, find somebody you can confide in and look up to, keep your eyes open, learn everything you can from her and do the best job wherever you are. Remember that you live in a community, and what that community is or isn’t depends on you and lots of other people like you. Find something that isn’t going the way you’d like it to, and think “What can I do?” There is no point in joining a board or doing anything unless you’re going to work and give it your best. Goals: Though I lack physical strength, I’ve learned so much over the years and am happy to advise and share my knowledge. Also, one day I would like to serve food at the homeless shelter. Defining Moments: The day I handed over the symphony with a solvent budget. Favorite Things About What I do: Nothing has ever fallen apart on my watch, although I’ve taken over projects that could have. I’ve put myself heart and soul into everything I do, and I never let anyone down to whom I’ve promised something. I love music and my work with the LPO, McGehee, Metairie Country Day, Trinity Church and Loyola University.

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ADELAIDE WISDOM BENJAMIN Philanthropist and Activist T h e w o rds “ d o n o r ” a n d

“philanthropist” don’t begin to describe Adelaide Wisdom Benjamin’s contributions to New Orleans. This former debutante and Queen of Carnival, along with her family, has undoubtedly given monetarily, but such titles fail to convey that she’s a trailblazer, activist, businesswoman and champion for New Orleans education and music. After graduating from Louise S. McGehee School, Benjamin earned her Bachelor of Arts in English at Newcomb College. After her debut, Benjamin felt a desire to prove to herself and to others that she was much more than a socialite from a privileged family. She recalled thinking, “I can pull my weight. I can matter. I can do something.” Benjamin became the first woman in her Tulane Law School class after having to ensure the dean that she was there to get a law degree – not to get a husband. She excelled and made law review, and she became the only female associate at Wisdom, Stone, Pigman & Benjamin. After she had children, she left the legal practice and became very involved in their lives and the Junior League. Throughout her life, she has maintained her love of music; she sang in the New Orleans Symphony, the Chorus Concert Choir and the Trinity Episcopal Church Choir. She said, “it feels so beautiful to be a part of a choir where all the voices are coming together, to feel the voices blending and to know your voice is one of them.” Benjamin’s most proud civic accomplishment remains her rescue of the symphony from closure. In 1984, she read that the symphony was to close over financial mismanagement. Her first thought was that she didn’t want to live in a city without a symphony. She said, “it’s a talent pool for the ballet, the opera, children’s concerts in schools and church ceremonies. If you want to take music [classes] at Loyola, someone from the symphony will teach it. The symphony is part of New Orleans culture, and the city is richer because of it.” Her second thought was the realization that saving the symphony was a task for her – not her mother’s – generation. Her concerns quickly led to board membership, and two months later she was president-elect. She had

intelligence and legal training but largely learned on the job how to lead, be diplomatic but assertive and handle businessmen and the media. She became adept at fundraising, and at the end of the fifth year, the $4 million debt was gone, and she turned over a solvent symphony. The woman that “gave stubbornness a good name” was broken-hearted when her successor indebted the organization for $1.5 million after less than a year and a half of leadership, but she pressed on as board member of several organizations, including the Louisiana Philharmonic Orchestra, the successor of the symphony. She is also a member of the board at McGehee, an institution to which she feels forever indebted, and which recently named a hall after her. In addition, Benjamin served as the co-chair of Loyola University’s Capital Campaign, which raised $50 million. Her sundry other accomplishments are too numerous to be listed here. – M . S .

NANCY CASSAGNE CEO of West Jefferson Medical Center N a n c y C a ss a g n e w a s b o r n a t

West Jefferson Medical Center (WJMC) and grew up in Marrero along with her six older sisters across the street from the hospital. Little did she know that she would one day become the top executive at WJMC when the hospital needed leadership the most. Cassagne became Chief Financial Officer of WJMC in October 2006 to fill a vacancy created in the aftermath of Hurricane Katrina; she was then appointed CEO in February ’08. With more than 28 years experience in health care, government, nonprofit and utility organizations, Cassagne brings a financial focus to WJMC that was desperately needed post-Katrina and continues to be needed today given the impacts of federal health care reform. Her appreciation and respect for managing and saving funds stems from her father, who owned a small business. “I can remember watching him count the cash and coins while making the bank deposit, so I’ve always had an appreciation and respect for running a business and for saving money,” Cassagne recalls. Besides overseeing financial matters, Cassagne is leading WJMC through fundamental changes in the health care industry. She

says that in spite of all the reform and the cost pressures, the most important thing is to never lose focus of taking excellent care of patients. “Good health care involves coordination, skill and compassion,” Cassanage says. “If we continue to provide these to our patients, we have succeeded beyond any financial reward.” Lately, she has also been focusing on efforts to partner with a larger health care provider and become a part of a larger system that will complement the community and the hospital’s mission and preserve needed services and the jobs associated with those services. Cassagne says that all the long hours she works are worth it when a patient or family gives the hospital a compliment or even a hug of thanks to staff members. “It doesn’t get much better than that,” she says. Although the community that raised her in this world has changed over the years, the place she calls home hasn’t. “There’s no place like home,” says Cassagne, who still lives in the same community in which she grew up. “New Orleans, in many ways, is like a big family – we can talk about each other, but we stand united to the rest of the world.”

Mentors: There have been many mentors in my life, but I will never forget my job at a firm in downtown New Orleans. Dianne, the top female in the office took me under her wing, and she stressed that you can still be a woman and be a strong professional. She had many other pearls of wisdom that I still use today. And of course, I learned so much from my mother and siblings. Defining Moment: As a young girl, I saw my dad give my mother the weekly grocery money. I’m not sure why, but it was that moment that I thought, “I want to make my own grocery money.” [It] guided me to get a good education and work hard to be self-sufficient. Advice to Young Women: Remember not to take yourself too seriously; we are all human. Admit when you make a mistake and move on. Be honest, be a friend and be fair to your coworkers. Treat everyone with kindness. Work hard, but don’t forget to take care of yourself. Volunteer, relax and don’t forget to smile. Goals: To do my part to make the world a nicer place and to be a good role model for others. Favorite Things About What You Do: I am so fortunate to be working with so many people who are passionate about helping others. Being a part of the process that will ensure WJMC is here for generations to come and knowing how important we are to our community is very rewarding.

– M . D .

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Mentor: Diana Pinckley, my best friend and colleague at The TimesPicayune. She was the smartest woman I’ve ever met, and I have her voice inside my head when I’m thinking of what to do next. Also, Bob Patton, my professor at Rice University, who said, “You’ve never really read a book unless it’s changed your life.” And, Grace Paley, a great writer and activist, who said in a beautiful, maternal, yet challenging way, “You should always have something for next time,” meaning, make sure that you are doing something important or something you’re proud of; if you can’t answer that question, if you aren’t making a difference – you’re not doing your job. Defining Moment: When my husband, Julian Wasserman, died. I thought to myself, “I can either sink into this or move forward.” When you love someone that much and for so long, and you lose them, that’s a test, and there are some tests in life that you just don’t fail, and that was one of them. I succeeded in that great challenge for my kids, Casey and Dash. I am prouder of them than anything in my life. Advice to Young Women: Stick to what you love, and don’t pay attention to what other people think. It’s the hardest thing in life to know what you want and say what you want, and it takes us a long time to get there, but it’s so important. Articulate your desire, and don’t be afraid of it. Goals: As a member of the Board of the New Orleans Public Library, to do more and better work for the library. Libraries are great, democratic institutions, approachable for everyone. They house so much from computers used for job applications to archives documenting New Orleans’ history. When someone uses the library, everyone’s life is better; it’s a win-win for the community. If I sail out working on the libraries, I’ll feel I’ve done good work. Favorite Things About What I Do: It’s unlikely that one gets to read for a living; it’s a pleasure, and so my work is a gift. I love that reading is discovering a new voice and finding something new. I especially love it when people tell me they’ve read something I’ve recommended. 100

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SUSAN LARSON Writer, Host of “The Reading Life,” and President of the Women’s National Book Association of New Orleans T o w a l k i n t o S us a n L a rs o n ’ s

Uptown home, which is covered in stacks of books from floor to ceiling, it’s no wonder that her late husband often teased her, saying “Go, and preach the gospel of the literary community.” After Larson moved to New Orleans in 1985, she switched gears from writing romance novels and began writing grant proposals for Tulane University. Then, having been a bookseller for independent and feminist bookstores, Larson took a job at the University of New Orleans’ trade bookstore. All the while, she would read the book review section of The Times-Picayune and mentally edit it, as her dream was to be a book reviewer, work she had done at The Houston Post. When the The Times-Picayune’s book reviewer position opened, Larson aggressively sought the post. Her hard press

worked, and for 21 years, Larson reviewed books for The Times-Picayune. “To write book reviews is the most fun in the world, because if you do it right, you’re telling people ‘What was it like to read this book – what did it feel like. What will this book do for you?’” Larson says. She felt lucky to hold her “dream job” for as long as she did, but when the paper could no longer promise her a book page, she knew she had to leave. Larson is currently host of the WWNO (89.9 FM) radio show “The Reading Life,” during which authors read excerpts from their new books and discuss their work. She is also the president of the Women’s National Book Association of New Orleans, a group of publishers, editors, writers and readers. Larson is particularly proud of the WNBA-NOLA’s new project: The Pinckley Prizes for Crime Fiction, named for founding member and longtime mysteries reviewer Diana Pinckley. In addition, Larson serves as vice president of Literary Programming for the Tennessee Williams/New Orleans Literary Festival, which will present the prizes in 2014. Larson keeps busy with books. She was a juror for the Pulitzer Prize in Fiction, first in 2009 and again in ’12, and she just finished updating and editing the second edition of her book, The Booklover’s Guide to New Orleans, which will be out in September from LSU Press. She thinks her next endeavor may be writing a collection of essays about the reading life. “Just as people have sex lives and spiritual lives, people really do have reading lives, and they seek out different books at different stages,” says Larson. Whatever the future holds for Susan Larson, one can be certain that she will continue to be a literary missionary. – M . S .

NGHANA TAMU LEWIS, PH.D., J.D. Professor, Criminal Defense Lawyer and Writer M a n y stud e n ts t o d a y c h o o s e t o

attend Tulane University because New Orleans offers them a wealth of opportunity to be active in community reform. Nghana Lewis, who holds Tulane’s Louise and Leonard Riggio Professorship in Social Innovation and Social Entrepreneurship, teaches students about the process of matching business interests with social issues. Lewis says she didn’t see herself as a social entrepreneur, but has become very active in health and education reform. Like many other cities, New Orleans has a need for innovative solutions to the problems plaguing its public education and health care institutions. “We need to use our cultural resources to tap into the lessons of the past,” Lewis says. She explains to her students that finding answers to problems means listening to the people involved in the situations. She stresses the necessity of immersing themselves in the community to see what’s working and what’s not. Lewis, a native of Lafayette, came to Tulane in 2005 and is currently an associate professor of English. She earned her undergraduate degree in English from Tulane, and her Ph.D. in English from the University of Illinois at Urbana-Champaign. She received her Juris Doctorate from Loyola University College of Law and is a founding faculty coordinator of Tulane’s South Africa Summer Study Abroad program. Teaching has always been important to her; in 2010, she received the Suzanne and Stephen Weiss Presidential Fellowship for excellence in undergraduate teaching. In her work as a criminal defense lawyer, Lewis says she strives to provide a voice for those who are often unheard due to poverty or lack of education. She is pleased that Tulane has demonstrated its ongo-

ing commitment to New Orleans, requiring its students to contribute to the community rather than remain isolated on the Uptown campus. Growing up, Lewis saw her parents and their friends actively participate in the civil rights movement. Her family also influenced her great love of learning. “If I wasn’t a student, then I was a teacher,” she says. “All my life, I’ve been committed to action.” When she’s not working, Lewis likes to spend time with her family and children, but she admits, “I’m somewhat of a workaholic.” She hopes to involve her children in her work, so they can in turn make a difference in the world. Her strategy seems to be working; recently her 14-year-old daughter chose as a project topic “HIV/AIDS and the AfricanAmerican Community.” – J.R.

Mentors: My grandmother, Agnes Lewis, and my parents, Francis and Gwendolyn Lewis, have been my mentors since early childhood. I have also been inspired by Nina Baym, in the realm of scholarship and teaching, and the Hon. Mary Hotard Becnel, in the legal profession. Defining Moment: In seventh grade, I attended Paul Breaux Middle School in Lafayette. Although I was in the gifted program, I made friendships with students enrolled in “regular” classes. I learned about poverty on the level of lived experience. I was awakened to my responsibility to use my comforts and privileges to enrich the quality of life for others. Also, after Hurricane Katrina, my mother and I saw a car being pushed across the Hale Boggs Memorial Bridge by a man and a woman. Inside were an elderly woman and two small children. We gave the family the gas we had in a container and our combined cash. The feeling of hope in the middle of tremendous despair that encounter afforded me will never be forgotten. Advice to Young Women: My grandmother’s advice is time-honored and true: “Guard your reputation from harm as you do your life.” My other advice is “Be and do you and fear nothing and nobody.” Goals: I am completing a book project called “Black Women’s Health in the age of Hip Hop and HIV/AIDS” and an article about stand your ground laws titled “On Whose Ground Did Trayvon Stand?” Favorite Things About What I Do: What I like about teaching at Tulane is the opportunity it gives me to engage with young people at the starting points of their career developments. Practicing law affords me the opportunity to give the people I represent the comfort of knowing that they have someone fighting for them.

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Mentors: I have had many mentors in my life, and many of them were clients, but my greatest mentor was my mother, who recently passed away at just over 100 years of age. She was a woman who never saw a challenge she couldn’t overcome. She taught me persistence, the importance of strength and character, and how to adapt to life’s changes with dignity and grace. Defining Moment: I have had many defining moments, but most recently, I realized that in a town that loves festivals there was no weekend to celebrate women. We have a festival for oysters, tomatoes and gay men, but nothing to celebrate everything feminine, so I created FestiGals, the original girlfriend weekend in the French Quarter. Advice to Young Women: Lean in and don’t be afraid to commit to doing something you’ve never done. Listen, volunteer, get involved, work hard and give all you can. Professionalism, ethics and your word are all you have in the workplace; keep them sterling. Goals: To be genuine. To enjoy my work and the people with whom I work. To always make time for family. To do good. To leave a legacy of great events. Favorite Things About What You Do: Creating one of a kind New Orleans experiences every day. Meeting great people from everywhere.

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DIANE B. LYONS CEO of ACCENT on Arrangements, Inc. and Founder of FestiGals Inc. “My love of people and a

passion for New Orleans have been my guiding forces,” Diane Lyons says. She is CEO of ACCENT on Arrangements, Inc., a certified meeting planner and a designation management certified professional. Lyons began her successful tourism career in New Orleans in 1985, after leaving her job as a teacher. In the late ’80s, she saw the emerging need for a safe, exciting place for the children of working parents who were attending meetings and conventions, and in ’91, she created ACCENT on Children’s Arrangements, Inc. to meet this need. Lyons expanded the company to provide destination management services in New Orleans. “I get to show off the best of the city on a daily basis: the best people, restaurants, venues and musicians,” Lyons notes. She is deeply committed to the rebuilding of New Orleans one event at a time. Besides managing corporate events, in 2011 she established FestiGals, Inc. The nonprofit organization attempts to provide a fun, safe and enriching weekend for women to relax, enjoy high quality special events, and explore the cultural diversity and rich heritage of New Orleans

while contributing to causes that benefit and empower women. “I just read somewhere that women do extraordinary things so often that we think it’s ordinary,” Lyons says. “We’ve all been caretakers – taking care of our dolls, taking care of our families, taking care of our clients – but we don’t always take care of ourselves. FestiGals gives women the time and the reason to reconnect.” Although Lyons loves to travel she says there is no better place than New Orleans. “Every day is a new adventure and there’s always something new to discover, even though I’ve been here my entire life,” she says. “New Orleans is always evolving and I like being part of that process.” Lyons attributes the success of her business to her “supportive family and incredible team” at ACCENT on Arrangements, Inc. “Without the support of my husband and family, my incredible staff and all of the people with whom I’ve had the pleasure to work and grow with through the years, achieving success wouldn’t have been possible,” she says. “And it’s truly an ongoing process.” – M . D .

JANET DALEY DUVAL President of the Tennessee Williams/New Orleans Literary Festival, Law Clerk and Actress “ F o r G o d , f o r c o u n tr y

and for Tennessee Williams.” This phrase, uttered comically by Janet Daley Duval when she was asked to perform at the Tennessee Williams Festival’s Stanley and Stella Shouting Contest, sums up the principals that guide Duval’s life and have led to her many achievements. As the quote suggests, Duval strikes a vibrant and admirable balance of spirituality, professional and civic leadership and thespianism. Duval’s accomplishments demonstrate her whole-hearted dedication to New Orleans and its culture. By the time Duval won the second grade elocution contest at Ursuline Academy, she had already contracted the acting bug, and in her teen years acted in plays at Sacred Heart Academy and Valencia, a co-ed social activity club. Though she yearned to pursue acting, her family persuaded her to follow a more practical path, and after earning a Bachelor of Science in Foreign Service at Georgetown University, Duval attended Georgetown University Law Center, where she earned her Juris Doctorate as well as a Master of Science in Foreign Service. Duval entered and exited private legal practice over the years, but she knew her calling was in the court after having clerked at the U.S. District Court for the Eastern District of Louisiana for Judge Lansing “Tut” Mitchell and later Judge George Arceneaux Jr. In 1994, Duval returned to the Eastern District to clerk for Federal Judge Stanwood R. Duval Jr., (her eventual husband) to whose docket the Katrina Canal Breaches Consolidated Litigation would be assigned. Understanding their great responsibility, Judge Duval, Janet Duval and fellow staff worked diligently for six years to achieve justice and closure for New Orleanians. Though she regrets that the Fifth Circuit overturned the Judge’s ruling, she believes the Judge’s team did the right thing and is proud of their effort. Outside of her work at the court, Duval served on the board of the Federal Bar Association and was involved in post-Katrina restoration efforts while acting as the vice president and then president of the Hermann-Grima + Gallier Historic Houses.

Even through such consuming work, Duval’s love for theater remained. Duval acted in productions of The Women and Proof at the Rivertown Repertory Theater in Kenner and did voice-over work for the Greater New Orleans Foundation and The Louisiana Philharmonic Orchestra. Duval’s focus on performance shifted after she attended a lively fundraiser for the Tennessee Williams Foundation; Duval felt drawn to its mission, and she, too, began to fundraise, joined the board and participated in the shouting contests. In 2010 she became the organization’s president, a role she currently holds. Duval is fully committed to the artistic and creative process and serves on the board of Le Petit Théâtre de Vieux Carré and is a member of its production committee. She is proud of Le Petit’s resurgence and its upcoming production of Love, Loss, and What I Wore. Duval was also a founding member of the Young Leadership Council and has also served as co-president of the local French Heritage Society.

Mentors: Well, I have three. First, my mother, who was a giving, loving woman fully devoted to her family. Second, Nell Nolan, my English and French professor at Sacred Heart, who balances intelligence, beauty and joy of life. And third, my late cousin, Marion Atkinson, who wisely told me, “If you’re not yourself, you’re an impossibility.” Defining Moment: When I decided to be myself. Advice to Young Women: Find your passion, and believe in it. If you do what really makes you happy, you’ll be successful. Also, it’s easy to get wrapped up in one area of your life, so in whatever you do – in family, in business – find balance mentally spiritually and physically. Goals: I hope I leave New Orleans a better place than I found it; to be a good law clerk; to be a good wife, mother and grandmother. And, of course, to have a big juicy acting role directed by someone fabulous! Favorite Things About What I Do: Giving back. Someone said, “Giving is one of the most guilty pleasures you can have,” because it feels so good. Though giving is not a duty, it’s what spirituality or karma demand of you. I have been so blessed with what I have been given. I also get to see things grow and succeed; I have mentored young attorneys and watched them develop professionally, and I have witnessed Le Petit rise like a phoenix from the ash.

– M . S .

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ADVERTISING SECTION H OU MAS H O US E PL AN T AT ION & GAR D E NS

END OF SUMMER TRAVEL t isn’t over yet! There are still a couple of months left to enjoy the warm sunlight, some time off of school or work, and the vacation deals offered in abundance. Don’t sit at home during the dog days of summer – get out and enjoy all the region has to offer. Beautiful beaches, verdant bayous, bustling big cities and bluesy entertainment round out some of the region’s best offerings during this slow-paced time of year. Design the vacation of your dreams or have one of the many vacation real estate companies tailor one specifically for you. Whether you’re looking for quiet and relaxation or an exciting urban or rural adventure, the Gulf Coast has plenty to keep you entertained during the end of summer. LOU I SIANA Visit beautiful Bayou Lafourche for a wide array of unique Louisiana events and destinations. Get your fishin’ rods and coolers ready this summer for a variety of exciting fishing rodeos and tournaments. The Golden Meadow - Fourchon International Tarpon Rodeo takes place July 4-6, Casting for Kids Fishing Tournament (July 13) and the Kayak Fishing Tournament (July 27). Fishing rodeos continue into August with the Pirates of the Gulf Fishing Rodeo (Aug. 1-3) and the Redfish Tour Fishing Rodeo (Aug. 30-31). On July 4th, Thibodaux will light up the sky as part of the Let Freedom Ring Festival at Peltier Park, where festival-goers celebrate with fireworks, family, food and fun. Summer is also a great time of year to venture into Louisiana’s unique wetlands on one of the area’s many available swamp tours, or learn about the area’s history at the Jean Lafitte National Park Wetlands 104

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Acadian Culture Center. History buffs will enjoy going back in time at historic Laurel Valley Plantation. Find endless events and attractions at VisitLafourche.com and experience all Lafourche has to offer. The Hyatt French Quarter is a recently renovated historic hotel in one of the city’s oldest and most popular neighborhoods: The French Quarter! The property resides in the former D.H. Holmes building and now offers more than 10,660 square feet of customizable function space located in one central area of the hotel’s first floor. With 10 meeting rooms, the Hyatt French Quarter can accommodate meetings, events and weddings, from three to 300 people. New additions also include their marketinspired eatery, Powdered Sugar, and the new artisan lobby bar, Batch, which showcases a collection of quality bourbons and flask service. The popular and awardwinning Red Fish Grill, owned and operated by Ralph Brennan Restaurant Group, is also part of the Hyatt French Quarter.

The Hard Rock Café opened in January of 2013 serving casual cuisine and live music during the week. The hotel is located at 800 Iberville St. For more information, visit: FrenchQuarter.Hyatt.com. Nestled between Baton Rouge and New Orleans is Houmas House Plantation and Gardens, the “Crown Jewel of Louisiana’s River Road.” This historic property boasts the South’s most beautiful, lush and vibrant gardens. Stroll the 16 acres of gardens, tour the magnificent mansion, dine in your choice of several restaurants, its casual Café Burnside or in its fine dining restaurant, Latil’s Landing, named as one of America’s Top 20 Restaurants by Esquire Magazine. New to the property is a magnificent restaurant, The Carriage House, modeled after Jame Gallier’s original drawings for the property. Houmas House has become an important venue for local and destination weddings, which you may witness when visiting the grounds. H ya t t F re n ch Quar t e r

ADVERTISING SECTION There are two mansions on site: the French House, built in 1770, and the Big House, begun in 1805 and completed in 1828. Each is home to a museum-quality collection of art, antiques and artifacts in this icon of Greek Revival Architecture. Houmas House is what one dreams of when thinking about a Southern Plantation. Recently restored and open to the public seven days a week, experience Houmas House’s rich history and beauty by taking a day or evening tour, and find a wealth of information, photographs and more on their Website, HoumasHouse.com. Last summer, Baton Rouge welcomed Louisiana’s newest destination for exciting gaming, delicious cuisine and thrilling nightlife at L’Auberge Casino & Hotel Baton Rouge. Spanning across 575 acres of land, this truly unique casino entertainment complex captures the feel of a Southern river lodge. Embracing local culture and cuisine, L’Auberge Baton Rouge offers a genuine Louisiana experience and exudes a “Laissez les bon temps rouler” atmosphere of fun. L’Auberge Baton Rouge is located in the heart of South Baton Rouge and features an expansive 74,000-square-foot casino with nearly 1,500 slot machines, 50 table games, a 12-story hotel with more than 200 rooms and a rooftop pool, as well as three restaurants and a casino bar with breathtaking views of the Mississippi River. L’Auberge also features a multipurpose event center for concerts, banquets and other events, and additionally, the complex includes outdoor festival grounds. To find out more about L’Auberge Casino & Hotel Baton Rouge, visit MyLAuberge.com or find them on Facebook and Twitter. The captivating spirit and style of the Big Easy is alive and well at Loews New Orleans Hotel, where plush surroundings, lively flavors and extraordinary service are all within walking distance of the French Quarter, Riverfront attractions and the city’s finest shopping, restaurants, bars and entertainment. But for true New Orleans flavor, you don’t have to travel much farther than the lobby, where locals and guests alike mingle over perfectly presented signature cocktails at the famous Swizzle Stick Bar, and live music gets you in the right mood every Friday and Saturday night. Or tempt your taste buds with the playful modern Creole menu at Café Adelaide, by the Commander’s Palace Family of Restaurants and Executive Chef Carl Schaubhut. For more information or to book, visit LoewsNewOrleans.com or call 800-23LOEWS (56397). Four Points by Sheraton French

L ’ AU BER GE C A S I no & H OTE L B AT O N R O UG E

Quarter is located in the heart of the French Quarter, on world-famous Bourbon Street. They offer 186 comfortable guest rooms, more than 4,000 square feet of marketleading meeting facilities, an outdoor pool, tropical courtyard, 24-hour fitness and more. Café Opéra, the Four Points’ fullservice restaurant, features a classic New Orleans menu of Creole and continental cuisine. Guests can also enjoy a wide selection of specialty drinks at the Puccini Bar. Four Points by Sheraton French Quarter is located on the site of the French Opera House (1859-1919), a legendary New Orleans cultural venue. Their performance series, “Opera Returns to Bourbon Street” features local operatic talent from the New Orleans Opera Association and local classical vocalist group Bon Operatit! For more modern musical tastes, Four Points’ hosts the weekly “Live & Local” musical series, featuring local jazz and contemporary music. Four Points by Sheraton French Quarter is located at 541 Bourbon St. in New Orleans. For reservations and more, call 504-5247611 or visit FourPoints.com/FrenchQuarter. Alabama Are you ready for a road trip? Beauty, history and adventure all come together in Alabama, a place where each meal is a celebration, each town has a story and each day brings new discoveries. Enter for your chance to win a premium vacation package in the Alabama Road Trip Giveaway. Each package includes a three-day, two-night stay at one of Alabama’s world-class resorts plus a unique combination of golf, spa, dining, attraction and special event tickets, spending money

and more. It’s the perfect opportunity to get away with your family, girlfriends or golf buddies. Experience the gracious tradition of Southern hospitality from historic Mobile Bay to the state’s music-rich heritage in the Shoals to other luxurious accommodations and amazing destinations in between. It is only a short drive away in Sweet Home Alabama. Enter now through Aug. 18 by visiting RoadTripGiveAway.com. For more travel ideas, vacation destinations, and unforgettable Alabama events, visit Alabama.travel. Make your summer plans today and take your vacation to Gulf Shores/ Orange Beach and see why Gulf Shores Rentals has been one of the area’s favorite vacation destinations for more than 20 years. For each night you stay, you’ll receive complimentary tickets to area attractions such as championship golf, deep-sea fishing, Dolphin Cruises, Waterville USA Waterpark and more. This area boasts some of the best fishing around, so gather friends and enjoy snapper season on the Gulf. Or, update your summer wardrobe with a stroll through the area’s shops and boutiques. Kids enjoy mini-golf, thrill rides, go-karts and more. When you arrive on a Sunday or Monday, get five nights for the price of four (June 1-Aug. 29). See GulfShoresRentals.com for restrictions and additional information. It’s not too early to think about collegiate football. The Second Annual SEC BeachFest takes over Gulf Shores the weekend of Aug. 15-18. Activities abound for all – from golf scrambles to concerts and FanZone. For tickets, visit SECBeachFest.com. With more than 175 properties ranging from one-bedroom condos to six-bedroom beach myneworleans.com

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ADVERTISING SECTION homes, Gulf Shores Rentals can help arrange Orange Beach. For more information and the perfect vacation package for you. reservations, visit TurquoisePlaceAL.com. If combining a casual and relaxing Experience 32 miles of the whitest sand, beach getaway with luxury vacation most sparkling turquoise water and warmest home rentals and five-star service meets welcome you can imagine. Then consider your vacation expectations, book your celebrating the start of the SEC football end of the summer on the Alabama Gulf season on the beach with friends and Coast at The Beach Club with Spectrum family in Gulf Shores and Orange Beach. Resorts, the official owner and operator Join your fellow fans Aug. 15-18 for of all of the Beach Club resort amenities. 2013 SEC BeachFest, an engaging launch Escape to this popular family resort to the SEC grid-iron season, complete situated on 86 acres of natural beauty with beach concerts, FanZone interaction, with private beaches spanning the chalk talks with legendary coaches such length of nearly five football fields. The Beach Club offers SANDESTIN GOL F & so many amenities and family BE ACH RE SORT friendly activities you won’t have to leave the resort. Everything you need for a perfect vacation – multiple dining options, five pools, fitness room, spa and salon, shopping, playground and activities – is available for your enjoyment during your stay. Spectrum Resorts offers the largest selection of vacation home rentals at The Beach Club. From five-bedroom gulf front condominiums to quaint lakeside cottages, Spectrum Resorts has something for everyone. Guests of Spectrum Resorts at The Beach Club receive exclusive benefits. Visit BeachClubAL.com. Discover your own tropical oasis at Turquoise Place. Idyllically situated on the white sandy shores of Alabama’s Orange Beach, this stunning piece of paradise is like a technicolor dream come true. Luxuriously appointed threeand four-bedroom condominiums feature as LSU’s Jerry Stovall, and drills with every modern amenity you could envision legendary players on a beautiful beachfront – and more – while the panoramic views are football field, plus run in the 5K Run or both utterly beautiful and totally captivating. 1-Mile Fun Run. Gather a foursome to With its two soaring towers rising high play in the BeachFest Golf Scramble. Or above one of the best Gulf-front locations on how about taking home bragging rights to the coast, Turquoise Place truly connects the SEC BeachFest Fishing Challenge? the sea and sky in the most harmonious of Make plans for your summer visit now, environments imaginable. and clear your calendar for the 2013 SEC The three-bedroom residences at BeachFest celebration. Learn more about Turquoise Place are 2,300 square feet SEC BeachFest at SECbeachfest.com. For of sumptuous living with an exquisite more information on Gulf Shores and Orange attention to detail, while the fourBeach, visit GulfShores.com/NewOrleans. bedroom residences at Turquoise Place Great golf, spa, pools, tennis and other showcase more than 3,500 square feet. resort experiences are a short drive away. Both residences provide owners with A Louisiana favorite for generations, beauty, comfort and sheer elegance. the Grand Hotel Marriott Resort, Golf The only thing that may surpass the Club & Spa has been named one of the beautiful layouts and phenomenal features “Top 500 Hotels in the World” by Travel of the tower residences are the stunning + Leisure for 2013. Come see why. panoramic views of the beaches of Located in Point Clear, Ala., the Grand 106

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Hotel opened in 1847 and includes 405 large guest rooms across 550 acres, two renovated golf courses, seven restaurants and lounges and five spectacular pools. Experience a daily cannon firing into Mobile Bay followed by afternoon tea. This year, Conde Nast Traveler raved about our spa and Successful Meetings ranked The Grand among its best meeting locations. Whether you are planning a trip for work or for fun, make it Grand. For summer getaways or holiday weekends, make reservations at the Grand Hotel. Visit MarriottGrand. com or call 251-928-9201. Score big points by bringing your fans to SEC BeachFest Weekend, Aug. 16-18. Get a free night and free tickets with Meyer Vacation Rentals. Legendary players and coaches will be hanging out at BeachFest, ready to meet fans and even teach them a few moves at the FanZone sports clinics and games. Kick back on the beach while your family kicks off football season. Activities include golf and fishing tournaments (children’s pier fishing lessons & tournament) as well as live music concerts on the beach. Meyer offers the most diverse selection of beach houses and condos on the island, making it the perfect getaway destination any time of year. Find details on SEC BeachFest weekend and other hot deals at MeyerRE. com or by calling 866-727-6089. Flo r ida Do not miss the last blast of summer at the best resort in Destin, Fla. Sandestin Golf and Beach Resort, the No. 1 resort on Florida’s Emerald Coast, is the best destination for your family’s 2013 summer vacation. In addition to the beautiful beaches, Sandestin offers enough activities to stay all week and play a different sport every day. Four championship golf courses, 15 world-class tennis courts, a 113-slip marina for deep sea or off shore fishing, YOLO Boarding, bicycling and kayaking tempt those who want to leave the sanctity of the seashore. Soak up the fun in the sun at Destin’s No. 1 Resort. As an added bonus, get 20 percent off your stay during the week, making your summer vacation an even better one. Just visit Sandestin.com/ nom or call 866-544-1026 and mention code “BEACH.” For additional convenience and information, download Sandestin’s NEW free APP for iPhone and Android devices, or become a Facebook Fan or Twitter follower for the latest events and news.

ADVERTISING SECTION M ississippi Summer is the perfect time to shop ’til you drop. Visit Gulfport Premium Outlets®, conveniently located in nearby Gulfport, Miss., and shop 70 designer and name brand outlet stores including Ann Taylor, Banana Republic, BCBG Max Azria, Coach, Fossil, Gap Outlet, Guess, J.Crew, Nautica, Nike, Polo Ralph Lauren, Talbots, Tommy Hilfiger, Under Armour and much more. Spend your day taking advantage of sales and diverse selections before enjoying exciting local attractions and luxurious accommodations. Gulfport Premium Outlets provides a comprehensive shopping experience for the serious or casual shopper with its vast array of merchandise, offering access to designer fashions, sportswear, children’s apparel, shoes, fine leather and luggage, accessories, jewelry, housewares, gifts and more. Gulfport Premium Outlets is more than a shopping trip – it’s a vacation experience. For complete information including directions, a list of stores, upcoming sales and events, accommodations and more, visit PremiumOutlets.com/Gulfport. Be sure to register for the free online VIP Shopper Club for exclusive coupons and savings offers. The summer of 2013 will be known as the Summer of Music in nearby Jackson, Miss.

With overwhelming popularity, six Grammy Awards and the 2012 Kennedy Center Honors, premier artist Buddy Guy will headline the Jackson Rhythm and Blues PreFestival Concert at the Mississippi Coliseum on Friday, July 19. Joining Buddy Guy will be Rock and Roll Hall of Famer Percy Sledge performing a number of his greatest hits. Kicking off the evening will be Canadian International artist Shakura S’Aida and Grammy nominated and Blues Music Award Winner Ruthie Foster. The Jackson Rhythm and Blues Festival premieres on the grounds of the Mississippi Agriculture and Forestry Museum on Aug. 16 and 17. Headlining the event is six-time Grammy Award Winner Dr. John and the Nite Trippers and the hit-making music band Mint Condition. The two-day festival will feature more than 30 of the best rhythm and blues artists in the Southeast. For more information, including a complete lineup, visit JacksonRhythmandBluesFestival.com, facebook.com/JxnBluesFest and @ JxnBluesFest on Twitter. For more information about Jackson, go to VisitJackson.com or call 601-960-1891.

T e x as Visiting Houston this summer? The Hilton Garden Inn Houston Galleria Area Hotel is located in the heart of Uptown District just a few steps from the worldrenowned Galleria Shopping Mall. Exclusive boutiques, moderately priced shops, restaurants and cafes are all within walking distance, and HGI Galleria also provides complimentary shuttle service within a three-mile radius of the hotel. The Great American Grill serves a full cooked-to-order breakfast, dinner and evening room service – try the delicious new dinner menu or grab a quick bite from the 24-hour Pavilion Pantry. Start your day off in the fitness center and unwind later with a cocktail in the lobby bar. It’s always sunny in Houston. Visitors can enjoy a dip in the tropical outdoor pool or relax in the heated whirlpool. Standard rooms feature a king-size bed with sofa bed or two queens, mini-fridge, microwave, coffee maker, complimentary high-speed internet access, remote printing, a spacious work desk with an ergonomic chair and much more. Stay at the HGI Houston Galleria Area – upscale yet affordable. Call 713-629-0101.

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ADVERTISING SECTION

summer specials sob ou apot h e ca r y r oom

ot summer weather can inspire lethargy in some, reducing otherwise active socialites to home dwellers tied to their air conditioning. Local restaurants, shops and museums want to make sure that doesn’t happen to you, so many of them are offering summer specials sure to get your mind off the heat and back into the excitement for which New Orleans is known. New menus, happy hours, live music and sales round out the following list of specials going on around town this month. Spend your time enjoying the following things to do, see, eat and hear, and keep your summer reclusiveness and your air conditioning bill in check. Dining A self-described “Spirited Restaurant,” SoBou elevates the adult beverage to a level of esteem, a pleasurable accompaniment to a whimsical yet Commander’s-quality meal. The latest venture of the Commander’s family of restaurants, SoBou, short for “South of Bourbon,” offers guests a customizable dining experience, from small plates and drinks to a full three courses. Happier Hour began in SoBou in June. From 3-6 p.m., seven days a week, guests can choose Happier Hour snacks 108

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as well as cocktails, beer and wine for only $3-$6. SoBou is excited to introduce three new lunch entrées to the already popular menu: Rosemary Crusted Oyster Salad, Char-Grilled Shrimp Salad and a Soup & Salad all for a mere $12. SoBou, recently named one of America’s “Coolest New Businesses” by Business Insider, invites guests to cool off with a cocktail in their hidden courtyard this summer. For more information and reservations, contact SoBou at 504-5524095 or online at SoBouNola.com. Commander’s Palace is known to both locals and visitors as a place to enjoy great food and atmosphere in one of New Orleans’ most beautiful and historical neighborhoods. They are proud to congratulate Executive Chef Tory McPhail, winner of the 2013 James Beard Foundation Awards Best Chef: South, a remarkable accomplishment. With its famous weekend jazz brunch and spectacular weekday entrées as low as $16 with 25-cent martinis, Commander’s Palace is perfect for a mid-day meal before exploring the city. Complimentary walking maps of the Garden District include historical houses and destinations complete with informative blurbs on each one. What better way to burn off the calories of an unforgettable meal than with a stroll

around the picturesque Garden District. Or, stop by Commander’s early for a map, and enjoy a stroll before relaxing in the early evening with Commander’s new Happier Hour for the first hour of service. Beginning this month, guests choose two appetizers and a cocktail for only $20. Enjoy summer with a true New Orleans experience with Commander’s Palace. For more information and to make reservations, call 504-899-8221 or visit CommandersPalace.com. Situated on historic River Road in Old Jefferson is one of New Orleans’ best-kept secrets, which isn’t really a secret anymore. Recently featured on the Food Network’s Diners, Drive-ins and Dives, The Rivershack Tavern has made its way into the national spotlight in all of its beloved quirkiness. Described as everything from a honkytonk to a neighborhood tavern, small-town restaurant and sports bar, this one-of-akind local gem brings more than meets the eye, and there’s a lot to meet the eye as well as the ear. With walls covered in fascinating local memorabilia and bar stools that resemble human legs, the atmosphere is lively and colorful. Live music from a variety of New Orleans artists delivers a side of entertainment to accompany the “Shack’s” culinary creativity on Monday, Thursday, Friday

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and Saturday. Enjoy acoustic acts with Monday Red Beans and lively bands to get you dancing on weekends. In recent years, owner Donnie Thomas and Chef Mike Baskind have done little to change the eclectic nature of this decades-old restaurant, but through subtle touches here and there, Rivershack has achieved a New Orleans charm all its own. Visit TheRivershackTavern.com. Bringing its own brand of creativity and fun to the Warehouse district, Warehouse Grille is the newest addition to hot spots and restaurants along downtown Magazine Street. With 40 great beers on tap (50 percent off 4 p.m. to 7 p.m.), food and drink specials, menus for breakfast, lunch, dinner and late night, Warehouse Grille is the destination for any occasion. Culinary creations from Executive Chef Donald Julien include brunch favorites such as Chicken and Waffles, a variety of southern-style Benedicts, and the egg and bacon-stacked Morning After Burger. The Late Food menu (from 3 p.m. on) features small plates such as Creole Rice Balls, Crawfish Cake and Eggplant Napoleon, while sliders, burgers, sandwiches and salads round out the rest of the menu. Weekday specials include Steak & Wine Night on Tuesdays ($12 steaks and halfprice wine), Chicken & Waffle Wednesdays featuring $2 PBR and chicken & waffles with PBR beer syrup, and Ladies Night on Thursdays with free pints of Miller/ Coors products from 6 p.m.-9 p.m. In addition to the restaurant and bar, Warehouse Grille offers space for private events, parties and receptions for up to 150 guests. For more information and menus, visit WarehouseGrille.com. Chef Greg Picolo puts a modern spin on classic New Orleans cuisine at Redemption. Respecting the simplicity and purity of ingredients forms the foundation of Chef Greg’s divine creations, which spotlight fresh, local ingredients with a distinctive French-Creole flair. Some of his signature dishes include Panéed LA Frog Legs with

Apple Smoked Bacon and Leek Cream, and Cold Smoked and Oven Roasted Duck Breast with Foie Gras-scented “Dirty Rice”, Sautéed Greens and Aromatic Wine Reduction. A member of the James Beard Foundation, Chef Greg is also a published author, including his latest book, Dinner commander’s Palace ga rde n room with Tennessee. Housed in an historic church built in 1912, Redemption boasts cathedral ceilings, stained glass windows, hard wood floors and original artwork. Additionally, a quaint courtyard is available for al fresco dining. Redemption is open for lunch Wednesday-Friday; Dinner Wednesday-Saturday; and Brunch on Saturday and Sunday. Summer specials include 25-cent martinis during lunch and three-course lunch specials for $26, as well as 3-for-1 mimosas and bloody marys during Brunch. For information and reservations, visit Redemption-Nola.com. This summer is special at Martin Wine Cellar, where during July customers can buy three bottles of select wines and get the fourth free. Find the list of wines online at MartinWineCellar.com. Additionally, Martin Wine Cellar’s Metairie location is introducing a new summer dinner menu with specials available Monday-Friday from 4-8 p.m. along with their regular lunch menu. Specials include a Pork Rib Chop with homemade boudin stuffing, Crispy Duck Quarter with sweet potato risotto and Gulf Shrimp & Prince Edward Island Mussells steamed in a white wine sauce. Small plates, special salads and a housemade Canadian bacon, shiitake mushroom, roasted pepper and artichoke pizza round out the decadent menu. Wines are available for pairing from $4-$7 a glass. On Mondays, enjoy a break from red beans and head over to Martin’s for gourmet burgers. Each week will feature five different burgers and handpicked beers to pair with each taste profile. Add a beer to your order, and receive a complimentary Martin Wine Cellar coozie. For more information, visit MartinWineCellar.com, where sandwiches are now available for online ordering. For 170 years, Antoine’s Restaurant has delighted tourists and locals alike in the heart of the French Quarter, serving French-Creole cuisine with excellent service in an inviting comfortable setting.

With 14 unique dining rooms, each offering its own historical charm, it’s no wonder Antoine’s has served guests such as General Patton, the Duke and Duchess of Windsor, President Roosevelt and more. Head over and try the cleverly named “$20.13 Summer Lunch Special.” The threecourse menu available for lunch MondaySaturday to groups of 15 or less, offers three choices per course. Perhaps start with the Oysters 1-1-1 or a Summer Salad topped with an orange marmalade dressing before feasting on the paneed Veal Burgundy or Scallops Marseille, bay sea scallops with an heirloom tomato sauce over creamy grits. Perhaps you’d rather try the classical cold Vichyssoise before indulging in the Andouille and crabmeat stuffed Pork Provence. Possible delectable desserts include Pecan Bread Pudding, Classic Cheesecake or an Old-Fashioned Chocolate Sundae. Daily-featured 25-cent cocktails are offered with the purchase of an entrée. For more info or reservations, visit Antoines.com or call 504-581-4422. French baguettes. Rustic sourdough boules. Olive-studded fougasse. All of these and more can be found at Gracious Bakery + Café, which offers a full-scale in-house bread program. What’s more, their breads serve as the building blocks for the sandwiches in their business lunch catering packages. “We do quick food, not fast food. It’s wholesome, it’s homemade,” says owner and Pastry Chef Megan Roen Forman, an alumna of Bayona and Sucré. “We tailor ourselves to business needs. It is easy to order and we offer free delivery as well.” Gracious can take the edge off your next extended conference call or provide a break in arbitration proceedings with

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ADVERTISING SECTION an array of unique breakfast pastries, creative sandwiches and colorful desserts. Cold drip New Orleans-style coffee is offered by the gallon, as well as boxes of fresh-brewed, locally based French Truck coffee. Call 504-301-3709 or visit GraciousBakery.com to bring some of that goodness into your office today. Five Happiness, New Orleans’ awardwinning Chinese restaurant, offers a delicious menu of Sichuan and Hunan specialties in a recently renovated sleek and elegant dining room. Enjoy the succulent shrimp with honey roasted pecans, General’s Chicken or asparagus sautéed with garlic sauce in a comfortable and unique setting distinguished by its authentic Chinese décor of etched glass and Chinese paintings. The dining room, now split into three rooms, provides a more private dining experience for guests. The well-known and affordable Imperial Room is available at Five Happiness for private parties, receptions or other functions and can hold from 50-150 people. Serving options are customized for each party, ranging from sit-down dinners to buffets or cocktails with hors d’oeuvres and prices ranging from $20-$45 per person. For more information, call 504-4823935 or visit FiveHappiness.com. Restaurant R’evolution – winner of 2012 Restaurant of the Year by New Orleans Magazine – is the delicious collaboration of awardwinning chefs John Folse and Rick Tramonto. Centrally located on Bienville Street and just off Bourbon in the Royal Sonesta, this 200-seat restaurant offers modern, imaginative reinterpretations of classic Cajun and Creole cuisine. The restaurant is a celebration of the cultural fusion of the food and flavor that has shaped the culinary landscape of New Orleans. They now serve weekday lunch, Sunday brunch and dinner nightly. Summer specials at Restaurant R’evolution include 25-cent Bloody Marys and Martinis plus complimentary parking during weekday lunch service. Restaurant R’evolution’s homage to restaurants past is celebrated every Monday through Friday with Legendary Lunch Plats du Jour entrées under $20. For reservations, call 504-553-2277. For more information, please visit RevolutionNola.com or follow the restaurant on Facebook or Twitter. This summer, see where amazing history, elegant old world ambiance and delectable Creole cuisine come together at The Court of Two Sisters. Located at 613 Royal St., this 110

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restaurant is where locals and visitors from around the world come to enjoy traditional Creole cuisine in the largest courtyard in the French Quarter. Dinner is a romantic, memorable occasion, where entrées include Louisiana Shrimp & Grits, Veal Oscar and Char-Broiled Tenderloin of Beef. During the day, the Jazz Brunch Buffet provides a lavish display of hot and cold dishes served alongside live Dixieland jazz. The restaurant is also available to host special events.

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For a more casual Creole experience, visit The Court of Two Sisters’ Court Tavern Po-Boys located at 614 Bourbon St. Choose from a variety of poor boys and sandwiches including Roast Beef with Gravy, BBQ Pulled Pork and Muffulettas or traditional Louisiana dishes like jambalaya, seafood gumbo, red beans and rice, and boudin. For more information, call 504-522-7261. A French Quarter hot spot serving Northern Italian style roasting with a fiery New Orleans twist, Maximo’s is an oasis of sophistication featuring an open kitchen and a grill bar, where the discerning diner can watch and interact as Maximo’s staff prepares cuisine that rivals the best restaurants from New York to Rome. Fresh local meats, cheeses and produce are delivered daily to create Maximo’s famous Fire Roasted entrées such as

Fire Roasted Fish of the Day or New Orleans famous Crawfish Fra Diavolo. Pair the kitchen’s specialties with a bottle from Maximo’s extensive wine list. With a following of locals, celebrities and business people from all over the country, Maximo’s wine list, craft cocktails and gastronomic delights warm the soul. The energy of New Orleans music and culture blends with exquisite Italian food, creating an experience you won’t soon forget. For menus and more, visit MaximosGrill.com, or call 504-586-8883 for reservations. Beat the heat with these cool summer specials available at Ralph Brennan restaurants Ralph’s on the Park, café b and Café NOMA. Chef Chip Flanagan has revived his summer signature “three appetizers and a glass of wine for only $28” at Ralph’s on the Park. Now through August, choose three of 14 appetizers, like Cane Glazed Shrimp, Duck Confit & Mushroom Tart or Soy Glazed Pork Belly Ya-ka Mein. Call 488-1000 today to make reservations. Throughout June & July, café b celebrates summer with “Crab Fête,” 10 dishes at dinner that feature cool Lake Pontchartrain crabmeat, including Warm Crab Beignets, Flash Fried Soft-Shell Crab or Crab & Truffle Pasta. Call 934-4700 or visit cafeb.com for online reservations. Learn professional cooking techniques made easy with Ralph Brennan Restaurant Group chefs at Café NOMA’s “Art You Can Eat,” every Friday at 6 p.m., June 7–Aug. 2. This year’s theme is “Think Global, Eat Local,” and celebrates NOMA’s newest World’s Fair exhibition, with cooking demonstrations highlighting each chef’s cultural heritage and global culinary passions. The Art You Can Eat events are free of charge and instructive fun for all – on an international scale. Visit cafenoma.com for more information. This summer, visit an unparalleled New Orleans prime steakhouse and enjoy a refreshing summer cocktail and refined meal at Chophouse New Orleans, located downtown at 322 Magazine St. Sip a Ginger East Martini before indulging in chilled Carpaccio, expertly broiled Filet Mignon, Bone-in Rib Eye or a monster 40-ounce Porterhouse for two. The USDA Prime-only menu also offers notable fresh seafood selections such as Pan Sautéed Redfish Amandine, Sea Bass, Giant Lobster Tails (Broiled or Fried) and Baked Shrimp; all have become favorites to regulars from across the city. Settle in to the dynamic sophistication of the restaurant or dine outside in the

ADVERTISING SECTION beautifully lit courtyard in the cool of a summer night. Live entertainment nightly complements an already decadent dining experience. Chophouse New Orleans opens daily at 5 p.m. and offers complimentary valet parking. Visit Chophouse on the web at ChophouseNola.com or Facebook. com/chophousenola for menu and reservations, or call 504-522-7902. Stop by any of the Tropical Isles, home of the Hand Grenade®, New Orleans’ Most Powerful Drink®! Also, enjoy a Hand Grenade at Funky Pirate Blues Club or Bayou Club. Experience Trop Rock, Cajun/Zydeco & the Blues with Tropical Isle’s nightly entertainment, the best on Bourbon. State-of-the-art sound systems plus great live bands will keep you dancing the night away at Tropical Isle Bourbon, Tropical Isle Original, Little Tropical Isle, Funky Pirate and the Bayou Club. Tropical Isle® celebrates its 30th anniversary this year and has live entertainment seven nights a week at each club. You can even check out your favorite bands on each of their stages via live web cameras daily. For more on Tropical Isle, visit Tropicalisle.com. For a quiet escape, visit local favorite The Orleans Grapevine Wine Bar & Bistro right off of Bourbon at 718 Orleans Ave., which has more than 200 varieties of wine by the bottle and plenty of wine by

the glass. For sample menus and wine lists, visit OrleansGrapevine.com. Shopping & Gifts A new, celebrated culinary gift shop brings a taste of the Mediterranean to Northshore foodies and anyone “passionate about taste.” After spending more than 30 years in sales and marketing, local entrepreneur Pemmie Sheasby decided to bring her own passion to Covington, where she opened Oil & Vinegar. The gift shop combines a wide range of international food and cooking products in alluring, Mediterranean-style surroundings. Featured items include a vast selection of imported olive oils and vinegars, many of which are “on tap,” as well as pesto and tapenades, appetizers, sauces, marinades, herb mixes and more, together with a host of handcrafted ceramics and culinary accessories. “Every food product is available for tasting; as a matter of fact, we encourage it,” says Sheasby. “Our staff are well-trained and there to provide advice and helpful tips for preparing flavorful dishes using our products.” Tasting combinations of oils and vinegars will reveal savory or sweet distinctions, whatever the guest desires. Visit Oil & Vinegar in Covington, or shop online at Louisiana.OilandVinegarUSA.com.

For more information, call 985-809-1693. You won’t find Columbus premium deli meats sliced-to-order at just any local grocery store; you can only get it at Rouses. Columbus is an exclusive brand, selective about where it is served. Like Rouses, Columbus’ business goes back generations and was built on a family commitment to quality. Their meats have no fillers, no artificial flavors or colors, no trans fat and no gluten. They use only whole cuts of premium meat, spices and herbs are handrubbed, never injected and meats are slow roasted over German Black Forest wood for authentic deli flavor. You can taste the tradition in every bite of Columbus turkey, ham, chicken, roast beef and pastrami. According to Donny Rouse, “This line deserves to be in our deli case next to our great local brands, like Chisesi and Manda, and our own Rouses line of premium deli meats.” To locate the Rouses nearest you, visit shop.rouses.com. Saint Germain, located in the Shops at Canal Place, has begun its Spring-Summer sale extending through August. Shoppers will enjoy 30-60 percent off selected Donald J Pliner shoes and handbags as well as handbags and jewelry by designers from around the world. For more than 30 years, owner Faye Cannon has brought the best

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ADVERTISING SECTION in fashionable shoes and accessories to New Orleans and is known for catering to each customer’s individual style and desire. Fearless, passionate and knowledgeable, Cannon keeps both locals and international customers coming back to see what’s new at Saint Germain. To see the latest designs, or for more information, visit SaintGermainNewOrleans.com or call 504-522-1720. Whether you live in the metro area or are visiting from near or far, take a piece of New Orleans home and add South Louisiana charm to your living space with fine art and custom framing from Fleur de Lis Framing & Gifts. Specializing in the manufacturing of handcrafted, custom-made, closed-corner picture frames exclusively for the fine art industry, all Fleur de Lis frames are handmade with quality materials that have proven to stand the test of time. They offer more than 1,000 frame samples, which range from traditional American, French, Spanish and Dutch to modern and contemporary as well as a fine selection of frames available in 10-karat gold leaf, silver leaf, and other finishes. Fleur de Lis Framing & Gifts is located in a unique and welcoming space in River Ridge, and attention to detail is the No. 1 priority in tailoring framing to fit individual

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needs and expectations. Additionally, their gift selection specializes in fleur de lis and New Orleans-inspired merchandise as well as locally crafted jewelry, artwork, candles and fragrance lamps. For more information and hours, call 504-738-1880 or visit FleurdeLisFraming.com. Entertainment & Accommodations Walk down almost any New Orleans street and you’ll quickly get a sense of the city’s history, but no place explores that history better than The Historic New Orleans Collection (THNOC). Located on lively Royal Street in the French Quarter, this gem of a museum remains dedicated to preserving the area’s eclectic past and distinctive culture. THNOC’s latest exhibition, Pipe Dreams: Louisiana under the French Company of the Indies, 1717–1731, invites visitors to discover the experiences of one company that invested millions in the region and ultimately lost it all. On view now through Sept. 15, Pipe Dreams features more than 100 items, including archaeological artifacts from company outposts; manuscripts and objects related to the company’s origins and collapse; and trade items circulated throughout the company’s global networks. The exhibition is free and open Tuesday–

Saturday, 9:30 a.m.–4:30 p.m., and Sunday, 10:30 a.m.–4:30 p.m. at 533 Royal St. Call 504-523-4662 or visit hnoc.org for details. This summer, the French Quarter is all yours. Relax in the heart of the French Quarter while enjoying the lowest rates of the year at Hotel Monteleone New Orleans, the French Quarter’s Most Celebrated Hotel. Take a dip in the rooftop pool, and enjoy the panoramic views of the Mississippi River and French Quarter while toning up in the 24/7 Fitness Center. Continue your vacation while unwinding at the Hotel’s Spa Aria. The day isn’t complete without a meal at award-winning Criollo Restaurant, home of truly innovative farm-to-table cuisine. After dinner, lunch or brunch, step over to the world famous Carousel Bar & Lounge for a slow spin at the bar, accompanied by live music and gorgeous, lively views of Royal Street. The ideal location of Hotel Monteleone places guests in the center of it all, where they’re free to come and go as they please while exploring all that New Orleans has to offer. Rates start as low at $119 and are based upon availability. For reservations and information, visit HotelMonteleone. com/Spring or call 866-338-4675.

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Looking Younger: Cosmetics & Skin Care reventive and restorative care are the best ways to maintain a youthful appearance, and no matter what age you are, taking steps to avoid damage to your skin and teeth will make a difference in the years to come. The metro New Orleans region is replete with physicians who can help guide your care. From simple tips like wearing sunscreen daily to complex procedures that reverse the effects of time, the following leaders in their field can offer an array of services. Let their years of experience in cosmetics and skin care reduce the years that wear down your youthful glow. Dr. Deborah Lesem provides family dental services ranging from preventive care to complete dental restoration and cosmetic makeovers. Preventive treatments include dental cleanings, performed by Dr. Lesem herself, and thorough examinations that include screenings for gum disease and oral cancer. Restorative treatments range from cosmetic procedures and white fillings to root canals, crowns, implant restorations and full and partial dentures. Regarded as one of the city’s top cosmetic dental providers, she uses her artistic skills to change patients’ looks by improving their smiles. Of the services that Dr. Lesem provides, she says that her patients seem to truly appreciate the cosmetic procedures the most. “Patients really love it when they come in with teeth that they may be self-conscious about, and leave with a gorgeous smile that they can’t wait to show off,” she says. Dr. Lesem adds that many of the cosmetic procedures she performs only take one or two visits and do not require shots. For more information, check out Dr. Lesem’s website at DrLesem.com, or to schedule an appointment, call 504-286-3880. Dr. Joseph J. Collura has worked at the forefront of cosmetic dentistry for more

than 30 years, providing top quality care and brighter smiles to patients all over the New Orleans region. He specializes in cosmetic dentistry, advanced restorative dentistry, single-tooth to complete-mouth implant treatment, root canal therapy, non-surgical gum care and prevention and treatment of bite-related problems, and he has been honored with a guest faculty position with the prestigious Scottsdale Center for Dentistry. The Center, led by worldrenowned faculty, provides the latest in programs, seminars and hands-on training. Dr. Collura’s Metairie-based practice features individualized care and advanced methods of cosmetic dentistry. He offers a full range of services to create a healthier, more attractive smile, including tooth-colored fillings, porcelain crowns (caps), porcelain fixed bridges, porcelain veneers, procera crown and tooth whitening. He is licensed by the Louisiana State Board of Dentistry for conscious sedation and nitrous oxide analgesia. For more information or to make an appointment, visit DrCollura.com or call 504-837-9800. Tulane University Department of Dermatology has excelled in providing the most advanced medical care to the New Orleans community. Innovators in the treatment of numerous skin diseases, including cancers of the skin and chronic diseases, Tulane faculty physicians provide general dermatology care as well as care for more complicated dermatological problems. Led by Erin Boh, MD, PhD, the department employs national experts in psoriasis care, skin cancer care and cosmetic dermatology. Their newest faculty member, Andrea Murina, specializes in comprehensive care for skin cancer patients, including team-based care for melanoma and complicated skin cancers such as Cutaneous T Cell Lymphoma. She is working on establishing a cutaneous oncology clinic,

which will provide a comprehensive teambased approach to treating melanoma and other cutaneous cancers. For lymphoma and complications of bone marrow transplants, Tulane Dermatology provides a unique treatment called extracorporeal photopheresis. Tulane faculty serve as principal investigators in clinical trials and research, allowing them to offer new therapeutic modalities not yet available by community dermatologists. To schedule an appointment at their downtown, Uptown or Northshore locations, call 800-988-5800. The team at Academic Dermatology Associates encourages their patients and people everywhere to take necessary precautions to protect themselves from the sun’s harmful UV rays. There are more newly diagnosed skin cancers each year than breast, prostate and colon cancers combined, which is why the doctors and health care professionals at Academic Dermatology Associates stress the importance of annual screenings and the awareness of warning signs and potential dangers to skin. Boardcertified doctors Leonard Gately III, Lee Nesbitt Jr., Brian D. Lee, Michelle Gerdes and Tammy L. Charbonnet offer annual full-body skin cancer screening exams to both new and existing patients and work to deliver individualized treatments and preventive strategies. The doctors at Academic Dermatology Associates also treat a full range of skin issues, including chronic and acute conditions like poison ivy and psoriasis. They also offer cosmetic procedures such as Botox, chemical peels, fillers and laser treatments. Their office is located at the corner of 14th Street and Causeway Boulevard in Metairie. To schedule an appointment or inquire about skin care products, including sunscreen, call 504-832-6612. myneworleans.com

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Women’s Health long with summer comes a slower pace, a time to catch up on relaxation and all that gets overlooked during the active spring months full of obligations and events. This summer, take the time to schedule that checkup or doctor’s appointment you have been putting off in favor of working overtime, attending graduations, scheduling activities, or just keeping your head above water. As all mothers, sisters, wives, and daughters know, women have special health needs that can be easily overlooked or ignored during the busiest of months. The following medical providers and resources cover a vast spectrum of specialties that you or a family member may find helpful. From physical therapy to OBGYN, these local experts offer the knowledge and skills for maintaining good health year round. Breast Rec ons truction Doctors Frank DellaCroce, Scott Sullivan and Christopher Trahan of the Center for Restorative Breast Surgery (CRBS) are the pioneers of a groundbreaking new breast reconstruction option. A significant technical step forward in the history of breast reconstruction, the BODY LIFT FlapSM procedure allows for an unprecedented power to recreate a new breast for women facing mastectomy. Incision design in the waist gives the benefit of a tummy tuck, a narrowing of the waist, and a buttocks lift as a compliment to the collection of fat to recreate the new breasts. The fat taken from the waist is transplanted in a double layer for each breast when both breasts are to be reconstructed in a single setting. According to a report by the American Society of Plastic Surgeons, a staggering 70 percent of breast cancer patients who are eligible for reconstructive surgery are not informed of the options available to them. Immediate reconstruction is one of the most gratifying options. Patients wake up from surgery with a new and often improved breast and body contour. Most importantly, they maintain their sense of wholeness. For more info, visit BreastCenter.com or call 504-899-2899. Omega Hospital stands at the forefront of breast cancer care, offering top-notch health care in an intimate and often luxurious atmosphere. World-class surgeons at Omega Hospital are leaders in breast reconstruction and breast-conserving procedures, giving women more options than ever before. Drs. Robert Allen and Ali Sadeghi are experts in the DIEP flap procedure, a procedure that reconstructs one’s breast from skin and fat from the abdomen. The DIEP flap procedure differs from procedures of the past in that no muscle is removed, allowing for both a quicker

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recovery time and eliminating any increased risk of hernias or back pain later in life. Drs. Allen and Sadeghi also perform the PAP and GAP procedures, in which skin and fat are taken from the back of the thigh, under the buttock crease (PAP), or fat and skin are taken directly from the buttock (GAP). Drs. Allen and Sadeghi work to make sure each breast is as natural as possible, and DIEP flap recipients have the added benefit of receiving new breasts and a tummy tuck simultaneously. For more information on surgeons and procedures offered at Omega Hospital, visit OmegaHospital.com or call 504-832-4200. Car diovas c ula r Car e Heart disease is the No. 1 killer of American women; however, many women think that cardiovascular disease is a man’s disease or believe that they are too young to be affected by the disease. Actually, nearly twice as many women in the U.S. die from cardiovascular disease than from other cancers combined. Do you know your risk? Cardiovascular Institute of the South (CIS) is one of the most respected groups of cardiologists, representing nearly every specialty in heart and circulatory medicine. With a team of about 500 dedicated team members, CIS serves communities throughout Louisiana, as well as national and international patients, at its 14 clinics. CIS consistently positions itself at the forefront of technology by providing the most up-to-date technology coupled with compassionate care. This mission has guided the institute for nearly 30 years of service to south Louisiana. For more information about CIS, call 800-425-2565 or visit Cardio.com. West Jefferson Medical Center, the only nationally accredited Chest Pain Center on the Southshore, provides the latest in cardiac and vascular care. From wireless technology in its ambulances to a state-of-the-art catheterization lab, West Jefferson offers medical and surgical diagnostics and treatment. West Jefferson reminds consumers that time is heart muscle. Knowing the signs of heart attack and calling 9-11, can help maintain healthy hearts. Common signs include chest discomfort

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in the center of the chest that may feel like an uncomfortable pressure or pain; discomfort in other areas of the upper body such as one or both arms, back, neck, jaw or stomach; shortness of breath with or without chest discomfort; and/ or breaking out in a cold sweat, nausea or lightheadedness. Symptoms in women can be vaguer than in men. Nationally recognized for quality, WJMC earned the AHA’s 2012 Mission: Lifeline Silver Award for STEMI Care and 2012 Get With The Guidelines®-Heart Failure Gold Plus Achievement Award. To learn more, call 504-349-6645. Fertility / OBGYN For more than three decades, New Orleans has been home to one of the nation’s leading, state-of-the-art clinics specializing in new infertility treatment, and this year, the Fertility Institute celebrates 30 years of successful in vitro fertilization (IVF). Employing traditional treatments and the latest advances in reproductive technology, including IVF, intracytoplasmic sperm injection (ICSI), and preimplantation genetic diagnosis (PGD), the Fertility Institute offers new hope for families who have trouble conceiving or who have genetic abnormalities that may cause a difficult quality of life for a child. The Fertility Institute is a pioneer in the Gulf South, the first to perform IVF in the region and achieve a pregnancy with its first IVF. With a team of five physicians and additional staff, the Fertility Institute has accomplished more than 14,000 pregnancies. For more information on the Fertility Institute and advanced reproductive procedures, visit FertilityInstitute.com. They have offices in Mandeville, Metairie and Baton Rouge, and appointments may be scheduled by calling 800-375-0048. The specialized health care team of Tulane Center for Women’s Health meets the unique health care needs of women by providing comprehensive care for the challenges faced in every phase of a woman’s life. Specializing in the areas of general obstetrics and gynecology, maternal fetal medicine, reproductive endocrinology and fertility, minimally invasive surgery, female pelvic and reconstructive surgery and gynecologic oncology, the center operates on the belief that every woman not only has the right to good obstetric and gynecologic care, but that she is a partner in her care. Continued evaluation and implementation of Obstetrics & Gynecologic best practices promotes the delivery of safe and quality patient care for women throughout the region. With more than 100 years of involvement in patient care, research and resident education, you can “Trust Our Experience.” Call 504-988-8070 today to meet your health care needs by scheduling an appointment at their Metairie office. myneworleans.com

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ADVERTISING SECTION H om e & Hospice Ca r e Home Care Solutions offers highly personalized caregiver services and Geriatric Care Management services to help loved ones in the Greater New Orleans area extend their independence. Locally owned and operated for more than 22 years by licensed social workers, Home Care Solutions has particular expertise in dignified, compassionate Alzheimer’s care. All home care services begin with a professional assessment visit. A care manager then designs a plan of care specific to the client’s needs while incorporating family input. Carefully selected and trained caregivers provide assistance with activities of daily living and companionship, supported by routine care manager supervisory visits. Many clients need additional Geriatric Care Management services and support beyond home care. These services provide peace of mind for far-flung families and include exploring the options and costs of elder care services in the area, attending medical appointments with clients and reporting back to family members, coordinating legal and financial referrals and managing crisis situations. Home Care Solutions is a member of the National Private Duty Association, and the National Association of Professional Geriatric Care Managers. Home Care Solutions is also a licensed Personal Care Attendant Agency. For more information, call 504-828-0900 or visit HomeCareNewOrleans.com. Chartered in 1891, the John J. Hainkel, Jr. Home & Rehabilitation Center is a nonprofit home located in Uptown New Orleans that provides health care services to local Medicaid, Medicare and Veterans Affairs patients as well as those with private insurance or private pay. The Hainkel Home promotes quality of life through a unique and caring alternative for the elderly and those who suffer from serious illnesses or disabilities. The Hainkel Home is currently licensed and operates as a Long Term Care Facility, a Skilled Nursing Facility and has an adjunct Adult Day Health Care program. Adult Day Health Care is a fully licensed, community-based day care program that provides direct care up to five days a week, Monday through Friday. It provides a variety of health, therapeutic and social services to those who would benefit from a supervised day program. The program provides services to help seniors transition from total independence to assisted care, supporting individuals remaining in their own home. For more information on the Hainkel Home and its programs, visit HainkelHome.com or call 504-896-5900. Established in 1925, Nurses Registry continues to serve the health care needs of the Greater New Orleans area and remains a vital community resource. The founder, Rose Mary S Breaux, RN, BSN, believed it is an honor and privilege to care for the sick and aging in our community, and to treat the whole patient – Body, Mind and Spirit. Nurses Registry doesn’t just send out a caregiver. 118

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All staff members are personally interviewed, carefully screened, receive hands-on training, orientation and on-site supervision by licensed health care professionals. There is also a team of office staff available to assist clients on non-clinical matters. As an added value, our clients have the full set of resources of a Medicare-certified home health agency at their disposal. Nurses Registry provides private duty nursing as well as an array of private medical and non-medical support services. Any service can be completely customized based on individual needs in collaboration with family and/or the physician, if desired. Call 504-736-0803 or 866-736-6744 for a personalized in-home assessment. Nurses Registry provides “Care for Them and Peace of Mind for You.” Visit MyNursesRegistry.com for more info. Anyone looking for compassionate and dignified care for their terminally ill loved ones should take a look at the services offered by Canon Hospice. The caring team at Canon is dedicated to a hospice ministry that helps patients and families accept terminal illness positively and resourcefully. Their stated goal is to “allow our patients to live each day to the fullest and enjoy their time with family and friends.” With special expertise in pain management and symptom control, Canon Hospice designs individualized plans of care for each patient based on their unique needs. Home Based Services provide doctors, nurses, social workers, pastoral care and volunteers. For patients with more intensive symptom management needs, Canon has an Inpatient Hospice Unit. This unit provides 24-hour care in a home-like environment where patients are permitted to receive visits at any hour. For more information, visit CanonHospice. com or call 504-818-2723. I nsu r an c e & B e n e fit s Blue Cross is committed to improving the lives of all Louisianians by providing health guidance and affordable access to quality care. Network providers care for every member based on solid medical evidence and national quality standards. The company’s in-house doctors, nurses and pharmacists provide help to those who need and want support. Many Blue Cross programs are of special interest to women. Its maternity support program, Healthy Blue Beginnings, is open to all members with maternity coverage. Available at no extra cost, the program helps women who are pregnant or thinking about becoming pregnant or those who have a baby less than one year old. Blue Cross nurses offer confidential support and resources for women in the program. Interested members should call the Case and Disease Management line at 800-363-9159 and press 1. Soon-to-be mothers can also text BABY to 511411 to get free tips via cell phone to help them through the pregnancy and baby’s first year.

ADVERTISING SECTION Orthopaedics & Reha bili t a t ion Problems with the female anatomy can affect all aspects of day-to-day activity – difficulty with sitting or standing tolerance, fatigue, pain, balance or trouble walking. Post-surgically, any soft tissue affected may lose its mobility and the muscle in the surrounding area may have decreased ability to function properly. The same dysfunction can happen following pregnancy, with additional joint pain in the back or hips. When the muscles in the lower abdomen and pelvic floor are unable to work properly, pelvic organ prolapse, sexual function, bowel and bladder control, and abdominal and/or lumbar pain and tightness can occur. Physical therapy can be an effective and conservative treatment option for women experiencing these dysfunctions. NORTH Institute therapist Laurie Banks has been specially trained in techniques including both internal and external massage, abdominal and visceral release for scar tissue, and muscle education training for the pelvic muscles as well as lumbar and abdominal muscles. She is also a certified Manual Therapist and better trained to look at body functioning as a whole. For more information or to schedule an appointment, visit NORTHInstitute.com. Dr. Alexis Waguespack is a fellowship-trained spine specialist providing treatment of cervical, thoracic and lumbar spine disorders, including scoliosis, spondylolythesis, kyphosis (aka adult deformity), cancer, leukemias to the spine, stenosis (pinched nerves) and herniated disc. Dr. Waguespack is one of few specialists in the country experienced at treating adult deformity using the latest advancement in spinal deformity/scoliosis. She uses a minimal access extreme lateral surgery for effective correction and balance. This minimally invasive procedure gives

superior results with minimal soft tissue disruption, allowing for quicker recoveries that lead back to an active lifestyle. Another procedure utilized is kyphoplasty for osteoporotic fractures as well as for spinal pain from leukemias and cancer. Cement is injected into the bone to restore height, re-establish its previous strength and provide immediate pain relief, allowing patients to stand and walk again. Dr. Waguespack is a board-certified orthopedic surgeon and a member of the North American Spine Society, Cervical Spine Research Society and the American Academy of Orthopedic Surgeons. She maintains Eastbank, Westbank and Uptown offices to serve the needs of patients. For more information, call 504-392-7123. R e g e n e r a t iv e M e di c ine Stem cells harvested from your newborn’s umbilical cord blood today could save his or her life – or the life of a close family member – in the future. Cord blood has done just that for people worldwide. LifeSource Cryobank, the only private umbilical cord blood bank in Louisiana, offers that same biological insurance protection. Many types of cancer, bone marrow failures, immune deficiencies and a growing list of diseases have responded positively to cord blood therapy. If you or someone you love will be giving birth soon, you can make this priceless investment by storing umbilical cord blood now for any necessary treatment in the future. “This is the medicine of the future – instead of replacing damaged organs or chemical balance with surgery or drugs, as we did in the past, regenerative medicine with stem cells have the potential to rebuild the same damaged organs or repair their

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ADVERTISING SECTION imbalances,” says Carolina Allers, PhD in Biomedical Sciences with LifeSource. Umbilical Cord Blood stem cells have now been used in more than 25,000 transplants worldwide. For more information, visit LifeSourceCryobank.com or call 985-867-8902. Urologic Care Are you a female suffering from incontinence, pelvic prolapse or chronic urinary symptoms? The Department of Urology at Tulane University Medical Center, a national leader in providing minimally invasive surgical procedures for various urologic problems, provides cutting-edge treatment including robotic procedures and non-surgical therapy by Doctor Margie Kahn. Tulane Urology also leads in the treatment of bladder and urethral cancer. Because these malignancies may have similar symptoms to those of urinary tract infections, it is important to see an urologist to differentiate between the two. Doctor Raju Thomas offers patients highly advanced therapeutic options with the state-of-theart technological capabilities of Tulane Medical Center. From bladder cancer screening, to stateof-the art robotic surgical management, to treating

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advanced bladder cancer, Tulane Urology excels. For information or to schedule an appointment, call the Urology Clinic at Tulane University Medical Center at 504 988-2536. Weight Management Managing your weight is a vital part of your health. Obesity is a life-threatening disease, which is growing at an alarming rate, and is now considered the second leading cause of preventable deaths. At the Weight Management Center of Thibodaux Regional, located in Lafourche Parish, physicians and staff can help you lose weight and keep it off. Weight loss surgery including gastric bypass, gastric banding and gastric sleeve decreases the size of the stomach, reduces food intake and results in significant weight loss. These are not cosmetic, quick-fix surgeries but medical procedures that require a lifetime commitment to a healthy lifestyle. In preparation for weight loss surgery, the program includes nutritional, behavioral and exercise counseling by a highly qualified team. If you have been unable to achieve sufficient, lasting weight loss through diet and exercise, you may benefit from weight loss surgery. Call the Weight Management Center of Thibodaux Regional today at 985493-4769. Let them help you lose weight and gain better health.

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TRYTHIS Investigating the Hair Blowout Trend

HOW-TO

FOR THE MONTH

By HALEY ADAMS

for a while. Salons have been opening all over the country offering a professional blow dry session, instead of a full haircut; there are no scissors involved. When I heard that yet another blowout salon was opening near New Orleans, I decided I needed to try it. I was wondering if a blowout was worth the money and if the trend could survive the New Orleans humidity, my hair’s nemesis. I decided to get my first blowout at the brand-new Just Blow Dry, a blow dry bar located on the second floor of H2O Salon and Spa (441 Metairie Road, Metairie, 835-4377, H2OSalon-Spa.com). Appointments for the blow dry bar are not required, so I wandered in on my lunch break and was greeted by a receptionist, who offered me a robe and a changing room. I felt quite pampered, especially when I was offered a complimentary makeup touch-up while I waited for the stylist. When it was time for my blowout, the stylist washed and conditioned my hair, and also gave me a scalp massage, which was wonderful. When we got to the styling station and my stylist started working with my hair, she explained what she was doing and asked me questions about my hair. She blew and brushed and moussed and sprayed, adding more steps to my usual morning routine. When my blowout was over, I was extremely happy with the results. My hair was bouncy and soft, and it curled at all the right points. It also smelled wonderful, which isn’t a necessity for hair, but was a nice bonus. When I went outside into the humidity, however, my hair depleted a bit on the walk from the salon to my car. I was disappointed that I had just paid $35 plus a $10 tip and my hair no longer looked perfect like it did in the salon. For the rest of the workday, I liked how my hair looked, but I felt like I could have styled it on my own for free. That night I went to a Great Gatsby party, so I decided to put my hair in a bun to go with my flapper costume. “This will put my blowout to the test,”

Travel

CHER Y L G ERBER P HOTO G RA P H

had been curious about the blowout trend

I thought. When I got home that night and took down my updo, I was surprised to find that my hair looked great. It had retained its bounce and it still smelled good, even after all the hairspray I had used. The next morning my blowout still looked decent, especially after I applied some dry shampoo to freshen it up. That afternoon I flew from New Orleans to Nashville, Tenn., to visit some friends, who complimented me on my hair. At that moment I was happy I had spent $45 to have a professional make my hair look just a little bit better. A blowout isn’t something I would pay for every week, but it’s worth it for a special occasion or any time you want to feel pampered. We can all achieve acceptable hair on our own, but making it last more than one day is an impressive feat, one that can only be accomplished by a professional.

New app guide for the birthplace of Civil Rights Alabama.Travel

The Alabama Tourism Department has launched a new Alabama Civil Rights Trail smartphone application available free for Android and iPhone. The new app is part of a celebration of the 50th anniversary of some of the most significant events in the civil rights movement, many of which took place in Alabama. The app is an easy guide to some of the state’s most historic places. Download it at Alabama.travel, and check out the Alabama Road Trip Giveaway – there are four free vacations up for grabs in this culturally rich and naturally beautiful state. – M i r ella c ame r a n

Health

Thibodaux Regional Medical Center recognized for quality patient care Thibodaux Regional Medical Center, 602 N. Acadia Road, Thibodaux, (985) 447-5500, Thibodaux.com

Thibodaux Regional Medical Center has been awarded the Blue Distinction Center+ designation in spine surgery. The award is part of a national program run by the Blue Cross and Blue Shield companies to recognize improved patient care, safety and efficiency. According to Blue Cross, Blue Distinction Centers+ demonstrate improved patient outcomes, lower risks of complications and reduced readmissions compared to their peers - plus they are 20 percent more efficient. – M . C . myneworleans.com

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STREETCAR

Sorrow Along the Bayou B Y E RR O L L A B O R D E

h a pp e n e d t o b e s t a n d i n g i n f r o n t o f t h e f a m i l y

of Terrilynn Monette when her car was pulled out of Bayou St. John Sat., June 8. Since the popular grade school teacher disappeared last March after a night of celebrating a teacher of the year recognition, her absence had become a cause. Search parties had combed City Park, her last known path home, and divers had searched Bayou St. John and nearby lagoons. On this Saturday afternoon as word spread about a vehicle being located in the bayou, people began gathering on the Wisner Avenue side of the waterway near where Harrison Avenue crosses the water. The activity, barricaded by police, was on the opposite side but easy to see as the wench on a tow truck began to turn slowly, pulling the vehicle whose whereabouts had been a mystery since last March. Among the family and onlookers there was the sort of emotional overcharge that I’ve experienced from those standing in the back room at a wake. Occasional nervous laughs are mixed with sobs as the mind circles for a place to land. For the family and friends there had always been hope – not much, but enough to make them keep their T-shirts with Monette’s picture nearby. As the wench turned though, hope was being gutted. No one said much at the dramatic instant when the first glimpse of the hood cleared the waterline. After all these months … Slowly came the rest of the vehicle – the roof, the trunk – green with algae. Still there was stunned silence. Then came the moment when the entire vehicle was dragged onto the shore. Its license plate, with numbers that confirmed the tragic truth, faced the onlookers on the other side of the water. Here was the moment. In unison Monette’s beloveds began to cry. They huddled into a group hug. Hope was over. Yet from nearby there was applause from another group of bystanders. 136

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Despite their grief they were cheering the effort of those who raised the car. Sadness and appreciation often ride the same brainwave. At that point, many of the group drifted into different arms along the shore. Over on the other side of the bayou the car once so widely searched for merely sat there. No one opened a door. There was just a quiet protocol. After a while a deputy coroner came. Following some discussion, a tarpaulin, as though to symbolize privacy, was draped over the car as it was again pulled, this time to the back of a flatbed truck. That move seemed totally decent; sparing the family of what would have been a grim sight. In such situations people inevitably speak of “closure,” though that’s a concept I have difficulty grasping. Subsequent investigations would rule that she died of drowning, not murder. Still ahead would be toxicology analysis. No coroner’s report, however, closes memories of a person. At 3:45 p.m., Sat., June 8, the truck carrying Monette’s vehicle and remains pulled away. There were scar marks along the bayou where the car was pulled out. I wondered why such marks were never found where the vehicle went in. There are so many questions, but those would be for trained minds to answer. The moment, though, belonged to the heart. ARTHUR NEAD ILLUSTRATION